I am physically incapable of wasting food. So after making mini canoli’s one day, the base of this bread started with canoli filling. This recipe is extremely sweet like a cake, but I baked it in a bread pan for preference. You could bake in anything and take bread out of the title. It’s possibly one of the most amazing things I’ve ever made BUT it was a complete ‘wing it’ recipe. They say baking has to be an exact science and I disagree. Stick to the ‘rules’ of baking and you’re free to experiment!
Preheat Oven to 350 degrees and grease bread pan.
1 Cup Ricotta
1 Cup Powered Sugar
1/8 cup Vanilla Coffee Creamer
¼ tsp vanilla extract
2 cups flour
½ tsp baking power
½ tsp baking soda
Dash of salt
Vanilla Wafers, crushed and crumbled
Cinnamon and Sugar for topping
Combine ricotta, powered sugar, coffee creamer, egg and vanilla is a mixing bowl. Slowly add in dry ingredients. Once well mixed pour batter into greased bread pan. Cover the top of the bread with crumbled vanilla wafers and sprinkle with cinnamon and sugar. Using a butter knife make swirls in the top of the bread.
Bake at 350 for 20-28 minutes. Once you can pull out a tooth pick or fork clean it’s done! Slice and serve with coffee.
I’d love to hear how this worked out for you! Open to tweaking this recipe.