Description

A moist and tender pistachio ricotta breakfast loaf with a delicate citrus aroma, crunchy pistachios, and a soft crumb enriched with Greek yogurt and almond extract.

Ingredients

1 cup whole milk ricotta cheese

1/2 cup plain Greek yogurt

1/2 cup avocado oil or melted coconut oil

3/4 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon almond extract

Zest of 1 lemon

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup shelled pistachios, roughly chopped

2 tablespoons turbinado sugar (optional, for topping)

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Instructions

Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together ricotta, Greek yogurt, oil, and granulated sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, almond extract, and lemon zest.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined.
Fold in chopped pistachios, reserving a small amount for topping.
Pour batter into prepared loaf pan and smooth the top. Sprinkle reserved pistachios and turbinado sugar over the surface.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Whole milk ricotta provides the richest texture, but low-fat ricotta can be used.

Substitute orange zest for lemon zest for a sweeter citrus variation.

A simple glaze of powdered sugar and lemon juice can be added for a dessert-style finish.

Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days.

Slices can be frozen individually and thawed or gently reheated before serving.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 18 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 55 mg