Cranberry Almond Ricotta Breakfast Loaf (Soft, Cozy & Bakery-Style)

This Cranberry Almond Ricotta Breakfast Loaf is a tender, lightly sweet loaf studded with tart cranberries and crunchy almonds. Ricotta cheese melts into the batter, creating a moist, plush crumb that stays soft for days—perfect for make-ahead breakfasts.

Overview of Recipe Content

This loaf is perfect for:

• Busy weekday mornings
• Holiday breakfasts
• Coffee-time treats
• Make-ahead meal prep

Why you’ll love it

• Ricotta keeps it ultra-moist
• Cranberries add bright pops of flavor
• Almonds give gentle crunch
• Not too sweet—just right for breakfast

What it tastes like

Soft and creamy with subtle almond flavor, lightly tangy from cranberries, and rich without being heavy.

Seasonal & Nutritional Notes

Ricotta adds protein and tenderness, while cranberries bring antioxidants and freshness—especially lovely in fall and winter.

Full Ingredient List (Complete & Tested)

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Cranberry Almond Ricotta Loaf

• 2 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 cup whole-milk ricotta cheese
• 1/3 cup vegetable oil (or melted butter)
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh or dried cranberries (roughly chopped if large)
• 1/3 cup sliced or chopped almonds

Optional Topping

• 1 tablespoon sliced almonds
• 1 tablespoon coarse sugar

Tools You’ll Need

• Mixing bowls
• Whisk & spatula
• 9×5-inch loaf pan
• Parchment paper

Substitutions & Additions

• Use orange zest for a citrus twist
• Swap cranberries for blueberries or cherries
• Use almond milk instead of dairy milk
• Add a simple powdered sugar glaze

How to Make Cranberry Almond Ricotta Breakfast Loaf

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Step 1: Preheat & Prep

Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment.

Step 2: Mix Wet Ingredients

Whisk eggs and sugar until pale. Add ricotta, oil, milk, vanilla, and almond extract. Mix until smooth.

Step 3: Add Dry Ingredients

Whisk flour, baking powder, baking soda, and salt. Fold gently into the wet mixture.

Step 4: Fold in Cranberries & Almonds

Gently fold in cranberries and almonds until evenly distributed.

Step 5: Bake

Pour batter into pan. Sprinkle with almonds and sugar if using.
Bake 45–50 minutes, until a toothpick comes out clean.

Step 6: Cool & Slice

Cool 15 minutes in pan, then transfer to a rack to cool completely.

What to Serve with This Breakfast Loaf

• Hot coffee or tea
• Greek yogurt and honey
• Fresh fruit
• Soft butter or almond butter

Tips for Making It Perfect

• Use whole-milk ricotta for best texture
• Don’t overmix the batter
• Toss cranberries in flour to prevent sinking
• Let cool fully before slicing

Storage Instructions

• Room temperature: 2 days, wrapped
• Refrigerator: Up to 5 days
• Freezer: Up to 2 months (slice before freezing)

General Information

Ricotta-based bakes are a classic secret in European kitchens for creating soft, long-lasting loaves. This breakfast loaf is inspired by those simple, comforting traditions.

Frequently Asked Questions

Can I use part-skim ricotta?
Yes, but whole-milk gives the softest crumb.

Fresh or dried cranberries?
Both work—fresh gives more tartness.

Is this very sweet?
No, it’s gently sweet—perfect for breakfast.

Can I make muffins instead?
Yes! Bake at 350°F for 20–22 minutes.

Conclusion

This Cranberry Almond Ricotta Breakfast Loaf is the kind of bake that makes mornings calmer and cozier. If you loved it, try these next:

• https://poulef.com/ricotta-baking
• https://poulef.com/breakfast-loaf-recipes
• https://poulef.com/cranberry-desserts
• https://poulef.com/almond-recipes
• https://poulef.com/easy-make-ahead-breakfasts

Interactive Elements

Did you bake it? Leave a review below!
Share your loaf on Pinterest and tag me here:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Approximate Per Slice)

Calories	Fat	Carbs	Protein
235	11g	29g	7g

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