Healthy Ricotta Quick Bread

If you ask me, ricotta quick bread is one of those recipes that just makes sense.

This simple loaf brings together the smooth, creamy texture of ricotta cheese with a tender, moist crumb that’s perfect for breakfast or afternoon snacking. A touch of sweetness and subtle hints of vanilla make it feel special without being over the top.

The best part? It comes together in just minutes – no yeast, no waiting for dough to rise. Just mix, pour, and bake. The ricotta keeps everything soft and adds a richness you just can’t get from regular quick breads.

It’s the kind of recipe that works equally well for busy weekday mornings or lazy weekend brunches, especially when topped with a smear of butter and your favorite jam.

What Kind of Ricotta Should I Use?

For this quick bread recipe, whole milk ricotta is the way to go since it adds the perfect amount of moisture and richness to your loaf. While you could use part-skim ricotta in a pinch, it tends to be a bit drier and won’t give you quite the same tender crumb. Fresh ricotta from your local cheese shop would be amazing here, but good-quality store-bought ricotta works great too – just make sure to drain off any excess liquid that might have settled on top. If your ricotta seems particularly wet, you can strain it in a fine-mesh sieve lined with cheesecloth for about 30 minutes before using it in the recipe.

Options for Substitutions

This quick bread recipe can be adapted with several easy swaps if you need them:

• Whole wheat pastry flour: If you can’t find whole wheat pastry flour, use regular all-purpose flour instead, or try white whole wheat flour. Just note that regular whole wheat flour might make the bread a bit denser.
• Ricotta cheese: While ricotta gives this bread its special texture, you can substitute with cottage cheese (blended until smooth) or Greek yogurt. The texture might be slightly different, but it’ll still be tasty!
• Pecans: Feel free to swap pecans with walnuts, almonds, or even sunflower seeds. You can also leave them out if you prefer a nut-free bread.
• Orange zest and juice: Lemon zest and juice work great too! Or try lime for a different twist. If you don’t have fresh citrus, use 3 tablespoons of bottled juice and 1 teaspoon of dried zest.
• Granulated sugar: You can use brown sugar instead, which will give a slight molasses flavor, or reduce the sugar to 3/4 cup if you prefer less sweetness.

Watch Out for These Mistakes While Baking

The biggest challenge when making ricotta quick bread is overmixing the batter – once you combine the wet and dry ingredients, stir just until they’re barely incorporated, as excessive mixing will result in a tough, dense loaf.

Temperature matters more than you might think – make sure your eggs and ricotta cheese are at room temperature before starting, as cold ingredients can lead to uneven mixing and longer baking times that dry out your bread.

Many bakers make the mistake of opening the oven door too frequently to check on the bread, which causes temperature fluctuations and can lead to a sunken middle – instead, wait until at least 45 minutes have passed before doing your first check with a toothpick.

For the best texture and flavor, let the bread cool in the pan for 10 minutes before transferring it to a wire rack, and resist the urge to slice into it while it’s still hot – giving it an hour to cool completely will make it easier to cut and help the crumb structure set properly.

What to Serve With Ricotta Quick Bread?

This slightly sweet ricotta bread makes a perfect breakfast or afternoon snack when served with a few simple accompaniments. A generous spread of salted butter and a drizzle of honey really brings out the orange notes in the bread. For breakfast, I like to pair it with fresh fruit like berries or sliced peaches, plus a hot cup of coffee or tea. If you’re serving this as an afternoon treat, try it alongside a dollop of mascarpone cheese or a schmear of orange marmalade to play up those citrus flavors – it’s so good with a cappuccino or espresso, Italian-style!

Storage Instructions

Keep Fresh: This ricotta quick bread stays moist and tasty when wrapped well in plastic wrap or stored in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, you might want to pop it in the fridge where it’ll keep for up to a week.

Freeze: Want to save some for later? Cut the cooled bread into slices, wrap them individually in plastic wrap, and place in a freezer bag. They’ll stay good in the freezer for up to 3 months. This way, you can grab just what you need when the craving hits!

Enjoy Later: When you’re ready to eat your frozen slices, let them thaw at room temperature for about an hour. If you like, warm them slightly in the toaster or microwave for that fresh-baked taste. A light toasting can really bring back that lovely texture!

Preparation Time	15-20 minutes
Cooking Time	50-70 minutes
Total Time	65-90 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 35-45 g
• Fat: 70-80 g
• Carbohydrates: 230-250 g

Ingredients

• 1 cup sifted all-purpose flour
• 1 cup sifted whole wheat pastry flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup roughly chopped pecans
• 2 large eggs, lightly beaten
• Zest and juice of one orange
• 1 cup whole milk ricotta cheese

Step 1: Preheat and Prepare the Pan

Begin by preheating your oven to 350°F (175°C).

Prepare a large bread pan by coating it with butter or spraying it with oil to prevent sticking.

Set the pan aside for later use.

Step 2: Prepare Dry Ingredients

In a large bowl, add all your dry ingredients.

Stir well to ensure they are fully combined.

This creates a base mixture that will later be combined with the wet ingredients.

Step 3: Combine Wet Ingredients

In a 4-cup measuring cup, beat the eggs with the orange juice and zest until well mixed.

Add the ricotta cheese and continue to beat until all of the wet ingredients are fully incorporated.

This will form a smooth, blended mixture.

Step 4: Mix Wet and Dry Ingredients

Create a well in the center of your dry ingredients and pour in the wet mixture.

Gently stir and fold until all ingredients are combined.

You’ll notice the batter is quite thick.

Be careful not to overmix this dough, as you want to maintain its thickness and texture.

Step 5: Bake the Bread

Transfer the thick batter to your prepared bread pan, ensuring it’s spread evenly.

Place the pan in the center of the preheated oven.

Bake for 50-60 minutes.

To check for doneness, insert a toothpick into the center of the bread; if it comes out clean, the bread is done.

If there’s batter on the toothpick, bake for an additional 8-10 minutes, especially if you’re at a higher altitude.

Step 6: Cool and Serve

Once baked, remove the bread from the oven and allow it to rest in the pan for about 5 minutes.

Use a knife to loosen the edges from the pan, then carefully turn the bread over onto your hand, gently tapping the pan to release it if needed.

Flip the bread back onto a cooling rack to cool to room temperature.

It’s best to wait at least 5 minutes after removing from the pan before slicing into it.

Once cooled, enjoy the delicious bread to your heart's delight!