Description
Moist Pistachio Ricotta Breakfast Loaf perfect for weekend coffee mornings.
Ingredients
Scale
2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup ricotta
2 eggs
1/2 cup oil
1/4 cup milk
1 teaspoon vanilla
3/4 cup chopped pistachios
Instructions
1. Preheat oven to 350°F.
2. Mix dry ingredients.
3. Whisk ricotta, eggs, oil, milk, and vanilla.
4. Combine wet and dry.
5. Fold in pistachios.
6. Bake 50–60 minutes.
7. Cool before slicing.
Notes
Use whole milk ricotta.
Do not overbake.
Store airtight.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg