Raisin Ricotta Bread With Chive Butter

• 1-1/4 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup coarsely chopped golden raisins
• 1 egg
• 1/3 cup whole-milk ricotta cheese
• 1/4 cup canola oil
• 1/4 cup heavy whipping cream
• 3 tablespoons honey
• 1/4 cup plus 1 tablespoon unsalted sunflower kernels, toasted, divided
• 1/4 cup butter, softened
• 4 teaspoons minced chives

1. In a large bowl, combine the flour, baking powder and salt. Stir in the raisins. In a large bowl, whisk the egg, ricotta cheese, oil, cream and honey. Stir into dry ingredients just until moistened; fold in 1/4 cup sunflower seeds.
2. Transfer to a greased 5-3/4x3x2-in. loaf pan (pan will be full). Sprinkle with remaining sunflower seeds.
3. Bake at 350u0b0 for 38-42 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
4. Meanwhile, combine butter and chives. Serve with warm bread.

flour, baking powder, salt, golden raisins, egg, wholemilk ricotta cheese, canola oil, heavy whipping cream, honey, unsalted sunflower kernels, butter, chives

Taken from www.tasteofhome.com/recipes/raisin-ricotta-bread-with-chive-butter/ (may not work)