Orange Ricotta Bread

This Orange Ricotta Bread is so moist and has such a refreshing citrus flavor. This recipe is incredibly delicious and perfect year round.

Orange Ricotta Bread on marble slab cut into slices.

I love a delicious quick bread and this one is spectacular. It has such a bright, fresh and citrusy orange flavor. This Orange Ricotta Bread is incredibly moist with a delicious texture and fabulous taste.

This will be a recipe that you will want to make year round. It is sweet and more of a dessert than anything. It resembles a pound cake. It will receive rave reviews whoever it goes!

Loaf of Orange Ricotta Bread on a marble slab.

5.0 from 3 reviews
Orange Ricotta Bread
This Orange Ricotta Bread is so moist and has such a refreshing citrus flavor. This recipe is incredibly delicious and perfect year round.
Recipe type: Dessert
  • ¾ cup softened butter
  • 1½ cups sugar
  • 3 large eggs
  • 1½ cups whole milk ricotta cheese
  • 1½ teaspoons vanilla extract
  • 2 Tablespoons orange zest
  • 1½ cups cake four
  • 1 teaspoon salt
  • 2½ teaspoons baking powder
  • ½ cup sugar
  • 3 Tablespoons orange juice
  • 1 teaspoons orange zest
  • ½ teaspoon vanilla
  • dash of salt
  1. Preheat oven to 350 degrees F.
  2. Spray 2 loaf pans with Bakers Joy or grease and flour.
  3. In a large bowl cream together butter and sugar for about 2 minutes.
  4. Add ricotta and blend again for another minute.
  5. Add eggs one at a time beating for 1 minute after each addition.
  6. Add vanilla and orange zest and mix again.
  7. Add baking powder, salt and ½ a cup of flour at a time. Blend until just incorporated. Do not overmix.
  8. Pour batter into pans and bake for 45 to 55 minutes or until toothpick comes out clean. Do not over bake or bread will be dry.
  9. Let bread cool in pan for 5 minutes before inverting onto wire rack. I always loosen the sides by sliding a sharp knife along the edges first.
  10. While bread is cooking combine all the ingredients for the glaze, except for the vanilla, into a small sauce pan. Bring to a boil over medium heat, stirring constantly.
  11. Pour glaze over warm bread.
  12. Cool before serving.
adapted from: Food Network


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: dessert

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  1. Darlene


    OH my this looks so moist and tasty, can't wait to get to the grocery store for some fresh ricotta and make this. Thanks for sharing this recipe Nikki.
    You always have wonderful recipes.

  2. Ralph Garrett


    I did not get a pic before the neighborhood taste testers drove into it and ran off with the whole loaf. I did taste it and This is AMAZING.
    I followed the directions (which is usual for me) because I have not cooked a cake with ricotta cheese before but this is moist, tasty and so delicious.

  3. Leslie

    Do you put the vanilla in the glaze after you take it off the heat?

  4. Kathryn

    This sounds delicious! I am pinning it to try sometime. Thanks for sharing this with us!

  5. linda lilly

    can any other juice besides orange be used?lemon?pineapple?strawberry raspberry/

  6. Christine


    I just made this recipe, I should wait to review until we taste it.. Technically I did taste it off the beater :), it baked beautifully. I've been making your blueberry lemon pound cake for years and wanted to try something new. Thanks!!