Soft and tender cranberry almond ricotta breakfast loaf, perfect for make-ahead mornings.

Scale

2 large eggs

3/4 cup granulated sugar

1 cup ricotta cheese

1/3 cup vegetable oil

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 cranberries

1/3 cup almonds

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1. Preheat oven to 350°F and line a loaf pan.

2. Whisk eggs and sugar.

3. Mix in ricotta, oil, milk, and extracts.

4. Stir in dry ingredients.

5. Fold in cranberries and almonds.

6. Bake 45–50 minutes.

7. Cool completely before slicing.

– Use whole-milk ricotta.

– Do not overmix.

– Store wrapped for freshness.