Ricotta Lemon Nut Bread
A moist, flavorful loaf blending ricotta, lemon, and nuts with a tender crumb—perfect for breakfast, brunch, or teatime treats for those who enjoy citrus and nut accents.
Ingredients
Instructions
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
- In a separate large bowl, beat together melted butter, ricotta cheese, milk, eggs, lemon peel, and almond extract.
- Add the wet mixture to the dry ingredients and gently fold in pecans; stir just to blend.
- Pour the batter into a greased 9 x 5-inch loaf pan.
- Bake at 350°F (175°C) for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding chopped walnuts or almonds instead of pecans. If you're out of ricotta, cottage cheese can serve as a substitute. Ensure your ingredients are at room temperature for better mixing. Don't overmix the batter to keep the bread light and fluffy. A sprinkle of powdered sugar on top before serving adds a nice touch.
Serving Suggestions
This Ricotta Lemon Nut Bread is delightful on its own or served with a dollop of whipped cream. It pairs beautifully with Honey Lemon Buttermilk Dressing drizzled on top for a refreshing twist. Enjoy it as a breakfast treat or an afternoon snack with tea. Add a side of fresh fruit for a complete meal.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 2 months. To reheat, simply slice and warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Ricotta Lemon Nut Bread contains roughly 213 calories, with 5g protein, 37g carbohydrates, and 6g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 727mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You might want to adjust the liquid slightly by adding a bit more milk to maintain moisture.
What can I do if I don’t have almond extract?
If you don’t have almond extract, you can substitute it with vanilla extract for a different flavor profile. Alternatively, a few drops of orange extract can also complement the lemon nicely.
How do I know when the bread is done baking?
The bread is done when it is golden brown on top and a toothpick inserted in the center comes out clean. If it starts browning too quickly, cover it with foil and continue baking until fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).