# Components:
→ Wet Ingredients
01 - 1 cup ricotta cheese, whole milk recommended
02 - 2 large eggs
03 - 1/2 cup whole milk
04 - 2/3 cup granulated sugar
05 - 1/3 cup unsalted butter, melted and cooled
06 - Seeds from 1 vanilla bean or 2 teaspoons pure vanilla extract
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - 2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon fine sea salt
→ Optional Add-ins
11 - 1/2 cup mini chocolate chips or chopped toasted nuts
→ Topping
12 - 1 tablespoon turbinado sugar, optional
# Method:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together ricotta cheese, eggs, milk, granulated sugar, melted butter, and vanilla until mixture is smooth and fully incorporated.
03 - In a separate medium bowl, whisk together all-purpose flour, baking powder, baking soda, and sea salt until thoroughly combined.
04 - Add the dry ingredients to the wet mixture and stir gently with a spatula just until the batter is combined. Avoid overmixing to maintain loaf tenderness.
05 - Gently fold in mini chocolate chips or chopped toasted nuts if desired.
06 - Pour the batter into the prepared loaf pan. Smooth the surface and sprinkle turbinado sugar evenly across the top for added crunch if preferred.
07 - Bake in the center of the oven for 45 to 55 minutes, or until a toothpick inserted into the center emerges clean or with just a few moist crumbs.
08 - Allow bread to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely before slicing.
