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Easy Lemon Ricotta Bread

Easy Lemon Ricotta Bread: The Perfect Moist Loaf for Any Day

This Easy Lemon Ricotta Bread is a delightful blend of tangy lemon and creamy ricotta, creating a moist loaf perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Measure accurately to maintain lightness.
  • 2 teaspoons Baking Powder Leavening agent for a risen loaf.
  • 1/2 teaspoon Salt Enhances flavor balance.
  • 1 large Egg Room temperature for better blending.
  • 1 large Egg Yolk Adds richness and moisture.
  • 1 cup Granulated Sugar Can be swapped for brown sugar.
  • 1 tablespoon Lemon Zest Use organic lemons to avoid pesticides.
  • 1/2 cup Vegetable Oil Substitute with light olive oil if desired.
  • 1 cup Ricotta Cheese Whole milk ricotta for richest flavor.
  • 1 teaspoon Vanilla Extract Use pure vanilla for depth of flavor.
  • 1 tablespoon Lemon Juice Fresh juice preferred for best taste.
  • 1/2 cup Milk Can use non-dairy milk if needed.
  • 1/4 cup Slivered Almonds Optional topping for crunch.
Optional Toppings
  • 1 cup Raspberry Sauce Drizzle for a fruity dessert twist.

Equipment

  • loaf pan
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and prepare an 8-inch or 9-inch loaf pan by greasing it.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In another bowl, beat together the egg, egg yolk, sugar, and lemon zest until pale and creamy.
  4. Blend in vegetable oil, ricotta cheese, vanilla extract, lemon juice, and milk until smooth.
  5. Gradually fold the dry ingredients into the wet mixture until just combined.
  6. Pour the batter into the prepared loaf pan and sprinkle with slivered almonds if desired.
  7. Bake for 50-60 minutes, checking doneness with a toothpick inserted into the center.
  8. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 25mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

Wrap the cooled bread tightly in plastic wrap and foil for up to 3 months in the freezer. Allow it to cool completely before slicing for best texture.

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