Description
A moist, tender Pistachio Ricotta Coffee Cake Donut Loaf that combines creamy ricotta with crunchy pistachios for a sweet and nutty breakfast or brunch treat.
Ingredients
1 cup ricotta cheese (whole-milk, well-drained)
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup chopped pistachios (plus extra for topping)
½ tsp ground cinnamon
¼ cup powdered sugar (for dusting or glaze)
Instructions
1. Preheat oven to 350°F and grease a 9×5” loaf pan. Line with parchment paper.
2. In a mixing bowl, cream together butter and sugar until light and fluffy.
3. Add ricotta and beat until smooth.
4. Beat in eggs one at a time, then stir in vanilla.
5. In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
6. Gradually fold dry ingredients into wet mixture until just combined.
7. Stir in chopped pistachios gently.
8. Pour batter into prepared loaf pan and smooth the top.
9. Bake for 45–55 minutes or until a toothpick inserted comes out clean.
10. Let cool in pan for 10 minutes, then transfer to wire rack.
11. Dust with powdered sugar or drizzle with glaze if desired.
Notes
Use Greek yogurt or blended cottage cheese if ricotta isn’t available.
Add citrus zest or dried fruit for variation.
Cover top with foil during baking if it browns too quickly.
Loaf stays moist; store airtight at room temp for up to 3 days.
Slices freeze well for up to 1 month.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 15
- Sodium: 180
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1.5
- Protein: 6
- Cholesterol: 55