Roll n' Dough
Cinnamon Ricotta Loaf
A soft, tender loaf with a creamy ricotta base and sweet cinnamon swirl—topped with a light icing drizzle for cozy comfort in every slice.
📝 Ingredients
-
For the loaf:
- 200g all-purpose flour
- 50g ground nuts (hazelnuts or almonds)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 150g brown sugar
- 80ml vegetable oil
- 160g ricotta (or sour cream)
- 80ml oat milk (or milk of choice)
- 100g brown sugar
- 1 tbsp cinnamon
- 75g powdered sugar
- A few teaspoons milk of choice
For the cinnamon swirl:
For the icing:
🍽️ Recipe Notes
- Makes one standard loaf (approx. 22–24cm)
- Let the loaf cool slightly before adding the icing to prevent melting
- Great served warm or at room temperature
👩🍳 Instructions
- Whisk egg and brown sugar until well combined. Add oil, ricotta, and milk; whisk until smooth.
- Sift dry ingredients (flour, nuts, baking powder, baking soda, salt) over the wet mixture and gently combine. Do not overmix.
- Pour half the batter into a lined loaf pan. Sprinkle 2/3 of the cinnamon-sugar mixture on top.
- Add the remaining batter and sprinkle the rest of the cinnamon sugar. Swirl gently with a knife.
- Bake at 170°C for 50–60 minutes, until a toothpick comes out clean.
- Once slightly cooled, drizzle with icing and serve warm.
