Save It Ricotta Pecan Streusel Bread is the sort of comforting, moist loaf I turn to when I want a breakfast treat that feels special without a lot of fuss. The rich ricotta makes every bite tender, while nutty pecan streusel delivers just enough crunch and caramel flavor. I love slicing it thick for a lazy weekend breakfast alongside a strong cup of coffee or enjoying a piece for an afternoon pick-me-up.
I first baked this bread to use up some leftover ricotta and was surprised at how quickly it became a family favorite. We now make it for holidays and bring it to potlucks because everyone asks for the recipe.
Ingredients
- All-purpose flour: Essential for structure Choose a brand that feels fine and not overly coarse for an even crumb
- Baking powder and baking soda: Give the bread lift and lightness Make sure they are fresh for best rise
- Fine sea salt: Balances sweetness and intensifies flavors Opt for fine grain for even distribution
- Unsalted butter: Provides richness and tender crumb Let it fully soften for easy mixing
- Granulated sugar: Creates sweetness and helps the bread brown Look for sparkling freshness with no lumps
- Large eggs: Bind and help with leavening Use room temperature eggs for fluffier batter
- Ricotta cheese: Whole milk ricotta yields the creamiest texture Avoid grainy or low-fat versions for best moisture
- Vanilla extract: Lends warmth and aroma Use pure vanilla for deep flavor
- Whole milk: Adds moisture and helps blend ingredients Full-fat milk enhances the crumb
- Pecans: Nutty crunch and classic streusel flavor Choose fresh pecans with a sweet aroma and crisp bite
- Light brown sugar: Brings a toasty caramel note Soft and free of clumps is best
- Ground cinnamon: Gives gentle spice and comforting aroma Only use fresh cinnamon for strong scent
- Parchment paper: Ensures easy release from the pan Choose paper that fits your loaf pan for easy lining
Instructions
- Prepare the Pan:
- Grease a 9x5-inch loaf pan and line the bottoms and sides with parchment paper so the loaf pops free every time
- Mix the Dry Ingredients:
- In a medium bowl whisk flour baking powder baking soda and salt until evenly combined to avoid streaks of leaveners in your finished loaf
- Cream the Butter and Sugar:
- Use a large bowl to beat butter and sugar together about three minutes until the mixture looks light and noticeably fluffy This step traps air for a soft crumb
- Add the Wet Ingredients:
- Beat in eggs one at a time until the batter is smooth then blend in the ricotta and vanilla extract until everything is well mixed
- Combine Batter:
- Add half the dry ingredients to your wet bowl mixing gently so the tender crumb is not lost Pour in the milk mix lightly then fold in the remaining dry ingredients only until just blended A few streaks are okay
- Make the Pecan Streusel:
- In a small bowl toss together the chopped pecans brown sugar flour cinnamon then drizzle in melted butter and pinch together until the mixture looks like moist sand
- Layer Batter and Streusel:
- Scrape half the batter into the prepared pan smoothing the top Scatter half the streusel evenly across the surface Repeat with the rest of the batter and streusel making sure some streusel is visible on top
- Bake the Bread:
- Place on the center oven rack and bake for about fifty five minutes Test with a toothpick which should come out clean or with just a few crumbs
- Cool and Slice:
- Let the loaf cool for ten minutes in the pan then gently lift it out onto a wire rack Leave it to cool completely before slicing for clean tidy pieces
Save It Ricotta is my secret ingredient The first time I tried it in sweet bread I could not believe the difference in tenderness and richness My kids remember fighting over the end pieces with the most streusel
Storage Tips
Store Ricotta Pecan Streusel Bread tightly wrapped at room temperature for up to three days For longer storage slice and freeze the loaf packed between parchment each slice to prevent sticking Let slices thaw at room temperature then reheat slightly in a toaster or oven for fresh flavor
Ingredient Substitutions
Swap walnuts for pecans if you want a slightly more robust nut flavor For a different twist use orange zest in the batter or a dash of freshly grated nutmeg in the streusel If you need a dairy free version try using plant based butter and a creamy oat or cashew based yogurt in place of ricotta Measure carefully and expect a slightly different but still delicious crumb
Serving Suggestions
This bread is wonderful served warm or at room temperature Try a pat with salted butter or a dollop of whipped cream Drizzle with honey or maple syrup for a little extra sweetness Pair with strong coffee chai tea or even a mug of warm milk for soothing comfort
Cultural or Seasonal Context
Quick breads like this one have roots in American home baking and are loved for ease and adaptability Ricotta pecan streusel bread fits perfectly into cozy fall and winter baking but tastes just as good on a spring brunch table
Seasonal Adaptations
Use chopped apples or pears in autumn for a fruit studded variation Try almonds or hazelnuts for the streusel in spring Coconut sugar can replace brown sugar in the topping
Success Stories
Many readers have shared that this loaf quickly disappears at brunch or bake sales Several have doubled the recipe to freeze extra slices or given it as a hostess gift It is a trusted option for food gifts because so many love the light texture and nutty finish
Freezer Meal Conversion
To freeze the whole loaf cool it completely wrap tightly with two layers of plastic wrap and then foil Freeze for up to two months For single servings freeze individual slices wrapped in parchment for easy grab and go treats Thaw at room temperature or gently warm in a low oven
Save It Every slice of this bread is pure comfort and best enjoyed with your favorite hot drink. Make it for a cozy weekend treat or give as a thoughtful homemade gift.
Recipe FAQs
- → What type of ricotta is recommended?
Whole milk ricotta is suggested for a richer texture and creamier flavor in the loaf.
- → Can other nuts be used instead of pecans?
Yes, walnuts make a good substitute for pecans in the streusel topping.
- → How do I know when the loaf is done baking?
A toothpick inserted into the center should come out clean, usually after 50–55 minutes in the oven.
- → Is it necessary to use parchment paper?
Parchment paper helps with easy release and prevents sticking, making removing the loaf simpler.
- → Can this be served with any beverages?
This loaf pairs well with coffee or chai tea, enhancing its nutty and creamy notes.
- → Is this suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly, containing dairy, eggs, and tree nuts.