Every Helping
Sign in

Baking recipe · from the recipe book

Ricotta Parmesan Chive Loaf with Cracked Pepper

A tender, moist crumb from creamy ricotta, flecked with mild chive-like green onion and cracked pepper under a crisp, golden Parmesan crust.

Ricotta Parmesan Chive Loaf with Cracked Pepper

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • 2½ tsp12 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • ¾ tsp2 gBlack peppercoarsely cracked
  • 1 tsp1 gDried thyme
  • ⅔ cup grated70 gGrated Parmesandivided: 60 g for the batter, 10 g for the top
  • 2½ medium40 gGreen onionsgreen tops only, finely snipped like chives
  • 2 large100 gEggsat room temperature
  • ¾ cup200 gPart-skim ricotta
  • ⅔ cup (160 ml)160 gMilk, 2%at room temperature
  • ¼ cup60 gOlive oilplus a little extra brushed on the pan, taken from this amount

Steps

  1. Heat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with a little of the olive oil and line it with a parchment sling; set the rest of the olive oil aside.
  2. Snip the green onion tops finely with scissors, as you would chives, and set aside.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt, cracked black pepper and thyme until evenly mixed.
  4. Stir most of the Parmesan (about six-sevenths, leaving a small handful for the top) and the snipped green onion into the flour mixture so they are coated and won't sink.
  5. In a second bowl, whisk the eggs, then whisk in the ricotta until mostly smooth. Whisk in the milk and the remaining olive oil to make the wet mixture.
  6. Pour the wet mixture into the flour mixture and fold with a spatula just until no dry flour remains; the batter will be thick and a little lumpy.
  7. Scrape the batter into the pan, smooth the top, and scatter the remaining Parmesan over it.
  8. Bake 55 to 60 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.
  9. Cool in the pan 10 minutes, then lift out and cool on a rack at least 1 hour before slicing into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book