Fruit Cocktail Bread

We have a ton of little Delmonte Fruit Cups at home so I decided to make some bread. I didn't drain the cans completely and the juices left over kept the bread really moist and yummy! The Ricotta made it rich and creamy. You can taste big chunks of pears, peaches and pineapples in every bite! :)

Ingredients:

3 cans (4 oz) Fruit Cocktail, drained
3 c all purpose flour
2/3 c sugar
1 tsp. baking soda
2 eggs, beaten
1 c Ricotta cheese
1/3 c vegetable oil

Prep:

1. Drain fruit cocktail. Combine flour, sugar and baking soda; mix well.

2. Blend eggs with cheese and oil. Stir into dry ingredients with fruit cocktail. Stir just enough to blend.

3. Spoon into greased 9x5-inch loaf pan. Bake at 350°F, 60 to 70 minutes or until tests done. Let stand in pan 10 minutes. Turn out onto wire rack, cool completely.