Ricotta Apple Cinnamon Bread

A moist, tender quick bread infused with creamy ricotta, sweet apples, and warm cinnamon—perfect for breakfast or an afternoon treat.

I first made this bread on a chilly weekend morning, hoping for something comforting and easy. The ricotta adds richness, and every bite with sweet apples reminds me of autumn breakfasts with my family.

Ingredients

• Ricotta cheese: 1 cup (250 g), whole milk
• Whole milk: ½ cup (120 ml)
• Unsalted butter: ½ cup (115 g), softened
• Eggs: 2 large
• All-purpose flour: 2 cups (250 g)
• Granulated sugar: 1 cup (200 g)
• Baking powder: 1 ½ tsp
• Baking soda: ½ tsp
• Salt: ½ tsp
• Ground cinnamon: 1 ½ tsp
• Ground nutmeg: ¼ tsp
• Apples: 2 medium, peeled, cored, diced (about 1 ½ cups; Granny Smith or Honeycrisp recommended)
• Vanilla extract: 1 tsp
• Lemon zest: zest of 1 lemon (optional, for brightness)
• Turbinado sugar: 2 tbsp (optional topping)
• Ground cinnamon: ½ tsp (optional topping)

Instructions

Prepare pan:

Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.

Mix dry ingredients:

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Cream butter and sugar:

In a large bowl, beat together the softened butter and sugar until light and fluffy, about 2 minutes.

Add eggs and wet ingredients:

Beat in the eggs, one at a time, then mix in ricotta, milk, vanilla extract, and lemon zest (if using) until well combined.

Combine mixtures:

Gradually add the dry ingredients to the wet mixture, mixing gently until just incorporated. Do not overmix.

Fold in apples:

Fold in the diced apples.

Add topping:

Scrape the batter into the prepared loaf pan. For the topping, mix turbinado sugar and cinnamon, then sprinkle evenly over the batter.

Bake:

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

Let the bread cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing.

Save It

This bread quickly became a weekend tradition in our house, with everyone gathering in the kitchen to savor slices fresh from the oven and the sweet apple aroma filling the air.

Required Tools

9x5-inch loaf pan, mixing bowls, electric mixer or whisk, spatula, measuring cups and spoons, parchment paper, wire rack

Allergen Information

Contains: Milk (ricotta, butter, milk), eggs, wheat (flour). May contain traces of nuts if you add them. Always check ingredient labels for allergen information if you have food sensitivities.

Nutritional Information

Per slice (based on 10 slices): Calories: 245, Total Fat: 10 g, Carbohydrates: 34 g, Protein: 5 g

Save It

Enjoy this Ricotta Apple Cinnamon Bread warm or at room temperature. It's delicious with butter or honey and makes every morning special.

Common Questions About Recipes

→ Can I substitute apples with another fruit?

Pears work nicely as a substitute, providing a slightly different sweetness and texture.

→ How do I know when the bread is done baking?

Bake until a toothpick comes out clean from the center, typically between 50 and 60 minutes.

→ Can nuts be added for extra texture?

Absolutely! Stir in chopped walnuts or pecans with the apples for added crunch and flavor.

→ What’s the best way to store leftovers?

Wrap tightly and keep at room temperature for up to 3 days to maintain freshness and moisture.

→ Is it suitable for vegetarians?

Yes, it uses dairy and eggs but contains no meat or animal by-products other than those.

→ Can I add lemon zest for brightness?

Lemon zest gives a subtle citrus note that brightens up the flavors of the bread.