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Ricotta Bread

Deliciously Sweet Ricotta Bread for Your Spring Celebrations

This delightful Italian Ricotta Bread is a must-try for spring celebrations, with its rich flavors and tender texture, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Baking
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 3/4 cup shortening Adds a tender texture to the bread
  • 1-1/2 cups sugar Provides sweetness and moisture
  • 3 large eggs At room temperature for better mixing
  • 3 large egg yolks Contributes to richness and color
  • 1 cup whole-milk ricotta cheese Adds moisture and rich flavor
  • 1 teaspoon almond extract Infuses delightful flavor
  • 6 cups all-purpose flour Provides structure
  • 1 tablespoon baking powder Acts as a leavening agent
  • 1 teaspoon salt Balances sweetness
  • 1/2 cup 2% milk Adds moisture
For the Glaze
  • 1-1/2 cups confectioners’ sugar Gives a sweet finish
  • 3 tablespoons 2% milk Helps create a glossy glaze
  • 1/2 teaspoon almond extract Enhances the glaze flavor
For Toppings
  • sliced toasted almonds Adds a lovely crunch
  • assorted sprinkles Brings fun color and texture

Equipment

  • mixing bowls
  • hand mixer
  • Parchment paper
  • Baking Sheet
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) to ensure a perfectly baked Italian Ricotta Easter Bread.
  2. Cream together 3/4 cup of shortening and 1-1/2 cups of sugar until light and fluffy, about 5-7 minutes.
  3. Gradually add 3 large eggs and 3 egg yolks, then stir in 1 cup of ricotta cheese and 1 teaspoon almond extract.
  4. In a separate bowl, whisk together 5 cups of flour, 1 tablespoon baking powder, and 1 teaspoon salt.
  5. Gradually add the dry mixture to the wet ingredients alternately with 1/2 cup of milk.
  6. Turn the dough onto a floured surface, divide it into thirds, and roll each piece into an 18-inch rope.
  7. Braid the three ropes together and seal the ends under the loaf.
  8. Bake the braided loaf in the preheated oven for 45-55 minutes, checking for doneness at 45 minutes.
  9. Let the bread cool on a wire rack while preparing the glaze.
  10. Mix 1-1/2 cups confectioners’ sugar, 3 tablespoons milk, and 1/2 teaspoon almond extract into a smooth glaze.
  11. Brush the glaze generously over the warm bread and top with sliced almonds or sprinkles.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 0.5gCholesterol: 45mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 150IUCalcium: 100mgIron: 1mg

Notes

For best results, ensure room temperature ingredients are used, avoid over-kneading the dough, and check baking powder freshness before use.

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