Quick Recipe Version (TL;DR)
Quick Ingredients
- Nonstick spray or 1 tbsp unsalted butter (for pan)
- 2 cups (260 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup (100 g) granulated sugar
- 1 cup (245 g) whole-milk ricotta cheese
- 2 large eggs
- 1/2 cup (120 ml) whole milk
- 1/3 cup (75 g) unsalted butter, melted and slightly cooled
- 2 tsp vanilla extract
- 1 tbsp lemon zest (optional)
Do This
- 1) Heat oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment.
- 2) Whisk flour, baking powder, baking soda, salt, and sugar in a bowl.
- 3) Whisk ricotta, eggs, milk, melted butter, vanilla, and lemon zest (if using) until smooth.
- 4) Stir wet into dry just until no dry streaks remain; do not overmix.
- 5) Pour into pan; bake 55–65 minutes until a tester comes out clean (internal temp about 200–205°F).
- 6) Cool in pan 15 minutes, then cool on a rack at least 45 minutes before slicing.
Why You’ll Love This Recipe
- Moist and tender: Ricotta keeps the crumb soft and cake-like without being overly sweet.
- Everyday ingredients: No fancy tools or hard-to-find items.
- Versatile: Lovely plain, toasted with butter, or served alongside soup or salad.
- Reliable loaf: Bakes up tall with a gentle, golden crust and a delicate crumb.
Grocery List
- Produce: 1 lemon (optional, for zest)
- Dairy: whole-milk ricotta cheese, whole milk, unsalted butter, 2 large eggs
- Pantry: all-purpose flour, granulated sugar, baking powder, baking soda, fine salt, vanilla extract
Full Ingredients
For the Pan
- Nonstick spray or 1 tbsp unsalted butter, for greasing
- Parchment paper (recommended), cut to fit a 9 x 5-inch loaf pan with overhang
Dry Ingredients
- 2 cups (260 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup (100 g) granulated sugar
Wet Ingredients
- 1 cup (245 g) whole-milk ricotta cheese
- 2 large eggs, at room temperature if possible
- 1/2 cup (120 ml) whole milk
- 1/3 cup (75 g) unsalted butter, melted and slightly cooled
- 2 tsp vanilla extract
- 1 tbsp finely grated lemon zest (optional, but brightens the flavor)
Step-by-Step Instructions
Step 1: Prep the oven and pan
Position a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9 x 5-inch loaf pan with nonstick spray or butter.
Line the pan with parchment paper, leaving an overhang on the long sides so you can lift the loaf out easily. Lightly grease the parchment, too.
Step 2: Whisk the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Whisking well now helps the loaf rise evenly and avoids bitter pockets of leavener.
Step 3: Mix the wet ingredients until smooth
In a large bowl, whisk the ricotta until it loosens up slightly. Add the eggs and whisk until fully combined.
Whisk in the milk, then the melted butter, then the vanilla and lemon zest (if using). The mixture should look creamy and uniform, with small curds from the ricotta being totally fine.
Step 4: Combine wet and dry gently
Add the dry ingredients to the wet ingredients. Use a spatula to fold together just until you no longer see dry flour. The batter will be thick, like a scoopable cake batter.
Stop mixing as soon as it comes together. Overmixing makes quick breads tougher and can create tunnels in the crumb.
Step 5: Fill the pan and bake
Spoon the batter into the prepared loaf pan and smooth the top. Bake at 350°F (175°C) for 55–65 minutes, rotating the pan at the 40-minute mark for even browning.
The bread is done when the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. For extra confidence, check an internal temperature of 200–205°F (93–96°C) in the center.
If the top is browning quickly before the center is done, loosely tent with foil for the final 10–15 minutes.
Step 6: Cool for the best texture
Let the loaf cool in the pan for 15 minutes. Then use the parchment overhang to lift it out and place it on a wire rack.
Cool for at least 45 minutes before slicing. This resting time helps the crumb set so the slices stay neat and tender (instead of gummy).
Step 7: Slice and serve
Slice into 10 pieces. Serve slightly warm or at room temperature. It is excellent plain, lightly toasted with butter, or with a thin swipe of ricotta and a tiny drizzle of honey if you want a more breakfast-like feel without turning it into dessert.
Pro Tips
- Use whole-milk ricotta: Part-skim ricotta can make the loaf noticeably drier.
- Measure flour accurately: If using cups, spoon flour into the cup and level it off. Too much flour makes the loaf dense.
- Don’t overmix: Fold just until the flour disappears to keep the crumb soft and cake-like.
- Let it cool before slicing: This quick bread continues to set as it cools; slicing too early can compress the crumb.
- For clean slices: Use a serrated knife and gentle sawing motion once fully cooled.
Variations
- Lemon-ricotta loaf: Use the lemon zest and add 1 tbsp lemon juice to the wet ingredients. Increase bake time by about 3–5 minutes if needed.
- Herb and black pepper version (less sweet): Reduce sugar to 2 tbsp (25 g), skip vanilla, and add 1 tbsp chopped fresh rosemary or thyme plus 1/2 tsp black pepper.
- Chocolate chip ricotta bread (more treat-like): Fold in 3/4 cup (130 g) mini chocolate chips with the dry ingredients to help prevent sinking.
Storage & Make-Ahead
Store the cooled loaf tightly wrapped at room temperature for 2 days. For longer storage, refrigerate wrapped for up to 5 days (bring to room temperature or toast slices to restore tenderness).
To freeze, slice the loaf, wrap slices individually, and freeze in a zip-top bag for up to 2 months. Thaw at room temperature for 30–60 minutes, or toast from frozen until warmed through.
Nutrition (per serving)
Approximate per slice (1/10 loaf): 240 calories, 9 g protein, 9 g fat, 32 g carbohydrates, 10 g sugar, 1 g fiber, 230 mg sodium.
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