This is a great use for the smooth, creamy ricotta that comes in a tub. Even the low-fat variety works well in this recipe!
ingredients
directions
Preheat oven to 350° F. In a bowl, sift together flour, baking powder, baking soda and salt. In a separate bowl, blend together brown sugar, ricotta cheese, oil, eggs and vanilla. Add flour to brown sugar mixture and blend just until incorporated. Stir in diced peaches and spoon into 2 greased 6 3/4 x 3 1/4-inch loaf pans. Arrange sliced peaches along top of loaves and sprinkle generously with turbinado sugar. Bake for 45 to 55 minutes, until tops are golden brown and a tester inserted in centre of loaves come out clean. Allow to cool for 20 minutes before removing from pan to cool completely.
Yeild: two 6 3/4 x 3 1/4-inch loaves. Makes 12 servings.