Overview of Pistachio Ricotta Breakfast Loaf

This Pistachio Ricotta Breakfast Loaf is:

• Ultra moist thanks to ricotta
• Light yet rich
• Perfectly nutty
• Beautifully soft crumb
• Ideal for brunch, coffee breaks, or gifting

What It Tastes Like

The ricotta creates a delicate, tender crumb. Pistachios bring buttery nuttiness. A hint of vanilla rounds everything out.

It’s lightly sweet — not cake-level sweet — making it perfect for breakfast.

Full Ingredients List (Complete & Detailed)

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Dry Ingredients

• 2 cups (250g) all-purpose flour
• ¾ cup (150g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup (240g) whole milk ricotta cheese
• 2 large eggs, room temperature
• ½ cup (120ml) neutral oil (canola or vegetable oil)
• ¼ cup (60ml) whole milk
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract (optional but lovely)

Pistachios

• ¾ cup shelled pistachios, roughly chopped
  (Lightly toasted for extra flavor)

Optional:

• 2 tablespoons finely ground pistachios for batter

Optional Glaze

• ½ cup powdered sugar
• 1–2 tablespoons milk or lemon juice

Tools Needed

• 8×4-inch loaf pan
• Mixing bowls
• Whisk
• Spatula
• Parchment paper

How to Make Pistachio Ricotta Breakfast Loaf

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Step 1: Preheat

Preheat oven to 350°F (175°C).
Line loaf pan with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, whisk together:

• Flour
• Sugar
• Baking powder
• Baking soda
• Salt

Step 3: Mix Wet Ingredients

In another bowl, whisk:

• Ricotta
• Eggs
• Oil
• Milk
• Vanilla
• Almond extract

Whisk until smooth and creamy.

Step 4: Combine

Pour wet mixture into dry ingredients.

Stir gently until just combined.

Fold in chopped pistachios.

Do not overmix.

Step 5: Bake

Pour batter into prepared pan.

Bake 50–60 minutes.

A toothpick should come out clean.

Let cool 15 minutes in pan before transferring.

What to Serve With It

• Strong coffee
• Cappuccino
• Greek yogurt and honey
• Fresh berries

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Tips for Making It Perfect

• Use whole milk ricotta for best texture
• Do not overbake
• Lightly toast pistachios first
• Let cool before slicing
• Add lemon zest for brightness

Storage Instructions

Room temperature (airtight): 3 days
Refrigerator: 5 days
Freeze slices: up to 2 months

General Information

Ricotta-based loaves are common in Italian-American baking traditions. The cheese adds moisture without heaviness.

Pistachios elevate this from everyday loaf to brunch centerpiece.

It’s rustic, elegant, and easy.

Frequently Asked Questions

Can I use part-skim ricotta?

Yes, but whole milk gives better texture.

Can I make it gluten-free?

Use a 1:1 gluten-free flour blend.

Can I reduce sugar?

You may reduce by ¼ cup without major texture change.

Can I add chocolate chips?

Absolutely — white chocolate pairs beautifully.

Nutritional Information (Per Slice – 10 Servings)

Nutrient	Amount
Calories	310 kcal
Protein	7g
Fat	16g
Carbohydrates	34g
Sugar	18g
Fiber	2g
Sodium	210mg

Approximate values.

Interactive Element

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