Peach Ricotta Mini Loaves - cooking recipe

Ingredients

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups brown sugar, packed
1/2 cup ricotta cheese (the creamy kind sold in a tub)
1/2 cup canola oil
2 eggs
1 1/2 teaspoons pure vanilla extract
1 (14 ounce) can peach slices, well drained (fresh peaches can also be used, see instructions for details)
2 teaspoons turbinado sugar (approximate measure)

Preparation

Preheat oven to 350F; spray 4 mini loaf pans with a light spray of nonstick cooking spray (or use 1 9x5 loaf pan, if you wish, but you'll need to bake the one loaf longer, likely about 50 minutes) and set aside.
Sift, through a sieve, the flour, baking powder, baking soda and salt into a mixing bowl; set aside.
In another mixing bowl, blend together the brown sugar, ricotta, oil, eggs and vanilla; set aside.
Open tin of peaches and drain very well; set aside 8 slices (which you will need to garnish top of loaves).
Dice remaining peach slices to make one cup; if using fresh peaches, you will need one cup diced peaches (peel peaches first) plus the slices for garnish.
If your diced peaches seem wet (they likely will), pat dry with paper towel.
Add flour mixture to ricotta mixture all at once and stir just until flour is incorporated; do not overstir.
Stir diced peaches into mixture.
Divide mixture between the 4 mini loaf pans and smooth tops.
Place two peach slices atop each, then sprinkle top of each with turbinado sugar, approximately 1/2 tsp per loaf pan.
Bake in preheated oven for 35-40 minutes, until tops are golden brown and a tester inserted in centre of loaves comes out clean.
Let cool in pans for 20 minutes, then remove loaves from pans and let cool completely on a rack.