I love starting my morning with this Pistachio Ricotta Breakfast Loaf because it turns simple pantry staples into something moist, tender, and full of nutty flavor. The creamy ricotta keeps the crumb soft and delicate, while crunchy pistachios add texture and a subtle richness. It is lightly sweet, making it perfect for breakfast, brunch, or an afternoon coffee break.
Why You’ll Love This Recipe
I enjoy how easy this loaf is to prepare with just a couple of bowls and basic ingredients. The ricotta makes the texture incredibly soft without feeling heavy, and the pistachios bring a beautiful crunch in every slice. I also like that it is not overly sweet, so I can serve it for breakfast without it feeling like dessert. The optional glaze adds a delicate finish when I want something a little more special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup whole milk ricotta cheese
2 large eggs, room temperature
½ cup neutral oil such as canola or vegetable oil
¼ cup whole milk
1 teaspoon pure vanilla extract
½ teaspoon almond extract (optional)
¾ cup shelled pistachios, roughly chopped
½ cup powdered sugar (optional glaze)
1–2 tablespoons milk or lemon juice (for glaze)
Directions
I start by preheating the oven to 350°F (175°C) and lining an 8×4-inch loaf pan with parchment paper or lightly greasing it.
In a large mixing bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt until everything is evenly combined.
In a separate bowl, I whisk the ricotta cheese, eggs, oil, milk, vanilla extract, and almond extract until the mixture becomes smooth and creamy.
I pour the wet ingredients into the dry ingredients and gently stir until just combined. I make sure not to overmix because that helps keep the loaf tender.
Next, I fold in the chopped pistachios so they are evenly distributed throughout the batter.
I transfer the batter into the prepared loaf pan and smooth the top with a spatula.
I bake it for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, I let the loaf cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
If I want to add a glaze, I whisk together the powdered sugar and milk or lemon juice until smooth, then drizzle it over the cooled loaf before slicing.
Servings and timing
This recipe makes 10 servings.
Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 70 minutes
Each serving contains approximately 310 kcal.
Variations
I sometimes swap the pistachios for chopped almonds or walnuts when I want a slightly different nutty flavor. If I am craving a brighter taste, I add a bit of fresh lemon zest to the batter. For a sweeter twist, I fold in a handful of white chocolate chips. I can also skip the glaze for a more subtle breakfast loaf or replace the milk in the glaze with fresh lemon juice for a tangy finish.
Storage/Reheating
I store the loaf in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to 5 days, making sure it is well wrapped to prevent it from drying out.
For longer storage, I slice the loaf and freeze individual pieces wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to 2 months. When I am ready to enjoy a slice, I let it thaw at room temperature or warm it gently in the microwave for about 10–15 seconds.
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FAQs
Can I use low-fat ricotta instead of whole milk ricotta?
I can use low-fat ricotta, but I find that whole milk ricotta gives the loaf a richer texture and more moisture.
How do I know when the loaf is fully baked?
I insert a toothpick into the center of the loaf. If it comes out clean or with just a few dry crumbs, I know it is ready.
Can I make this loaf ahead of time?
Yes, I often bake it a day in advance. I find that the flavor develops even more after it rests overnight.
Can I make this recipe gluten-free?
I can substitute a 1:1 gluten-free all-purpose flour blend. I make sure it contains a binding agent like xanthan gum for best results.
Do I have to use the almond extract?
No, the almond extract is optional. I sometimes skip it, but I enjoy how it enhances the nutty flavor of the pistachios.
Conclusion
I find this Pistachio Ricotta Breakfast Loaf to be a simple yet special recipe that fits perfectly into my morning routine. The moist crumb, crunchy pistachios, and delicate sweetness make it a comforting homemade treat. Whether I serve it plain or with a light glaze, it always feels like a small but satisfying indulgence.
📖 Recipe:
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Pistachio Ricotta Breakfast Loaf
- Total Time: 70 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This Pistachio Ricotta Breakfast Loaf is moist, tender, and lightly sweet with a delicate crumb from creamy ricotta and a satisfying crunch from chopped pistachios. Perfect for breakfast, brunch, or an afternoon coffee break.
Ingredients
2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup whole milk ricotta cheese
2 large eggs, room temperature
½ cup neutral oil such as canola or vegetable oil
¼ cup whole milk
1 teaspoon pure vanilla extract
½ teaspoon almond extract (optional)
¾ cup shelled pistachios, roughly chopped
½ cup powdered sugar (optional, for glaze)
1–2 tablespoons milk or lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×4-inch loaf pan with parchment paper or lightly grease it.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the ricotta cheese, eggs, oil, milk, vanilla extract, and almond extract until smooth and creamy.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix.
- Fold in the chopped pistachios until evenly distributed.
- Transfer the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- If desired, whisk together the powdered sugar and milk or lemon juice until smooth and drizzle over the cooled loaf before slicing.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze individual slices wrapped tightly for up to 2 months; thaw at room temperature or warm for 10–15 seconds in the microwave.
Swap pistachios with chopped almonds or walnuts for variation.
Add lemon zest for a brighter flavor or fold in white chocolate chips for extra sweetness.
For gluten-free, use a 1:1 gluten-free all-purpose flour blend containing xanthan gum.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg
