Super moist pumpkin ricotta bread is absolutely delicious and is so easy to make. Full of fall flavors, this bread will be ready in 1 hour and your house will be filled with amazing aroma.

This bread is moist, like very very moist and at the same time it's perfectly baked through. With every bite you will feel that it is a fall season and Thanksgiving is right around the corner.

I had a leftover strawberry Greek yogurt and added it instead of plain yogurt. Either one will work well with the recipe.

How to bake pumpkin ricotta bread

Start with preheating oven to 350 degrees. Every oven works a little different and you may need to adjust the baking time in the end. But about it later.

Get a medium size bowl and a fork. Mash 1 big banana right in the bowl and add eggs. Add flavored or plain Greek yogurt. I usually just use leftovers from what i have in the fridge. Whisk them together until nice and smooth.

Add pumpkin puree, white sugar and melted butter. Make sure the butter is not hot, otherwise it may cook eggs that are already in the bowl. Mix it all together.

It time to add dry ingredients. You can mix them in a different bowl and than add to the pumpkin mixture or you can do it the easy way. Just add the entire amount of flour on top of the batter. Top it with baking soda, baking powder and spices.

Gently mix them up right on top of the bowl and only after combine with wet ingredients. This method works for me just fine, saves time and saves on dirty dishes.

Prepare the loaf pan. Spray it with an oil spray or grease with butter. Pour batter into the pan. Get ricotta cheese and scoop it on top of batter. Now you can lightly mix it in the batter or make swirls. Its up to you. I just blended ricotta cheese lightly with the batter.

Place bread in the heated oven and bake for 60 minutes. My pumpkin ricotta bread was ready exactly in that time and the toothpick came out clean. Watch the bread after about 50 minutes of baking time since all the ovens cook a little differently.

Let the bread cool on the counter for a while before slicing it. Ricotta cheese might be soft and fluffy, keep that in mind when slicing. To make the experience even better, top the pumpkin bread slice with a dollop of whipped cream or vanilla ice cream. That will make this dish a dessert instead of breakfast.

How long is it good for

Make sure the bread is completely cool and put it into a plastic bag. Keep it in the fridge for up to 1 week. Bread is delicious cold right out of the fridge or heated in the microwave with a scoop of ice cream on top.

I usually bake it in the beginning of the week and serve it at breakfast for my children. Sometimes they take it with them to school and eat it for lunch.

How to freeze this ricotta quick bread

You can also freeze bread. Since we have ricotta cheese on top it might be messy but possible. Wrap pumpkin ricotta bread in foil and then place it in the freezer friendly plastic bag. I usually use zip lock bag. You can store it in the freezer for up to 3-4 months.

Expert tips

1. Use canned pumpkin puree that has only one ingredient- pumpkin. Do not mistake with a pumpkin pie filling
2. For sweeter taste mix ricotta cheese with some confection sugar.
3. Its important to use an overripe banana. This type of banana is much sweeter and you will definitely taste it in the bread. If the banana you are using is not ripe, just add about ¼ cup more sugar to the batter.

Please let me know if you made this recipe in the comment section. Create your own recipe by adding chocolate chips, white chocolate chips or any kids of nuts. I think walnuts will be delicious in this pumpkin ricotta bread recipe. Anyways fall is already here and we all want to bake with pumpkin right?

More fall recipes

• Pumpkin crab bisque
• Ninja foodi butternut squash soup
• Instant pot smothered turkey wings
• Baked turkey tenderloin
• Instant pot turkey legs
• Crab guacamole dip
• Crab pico de gallo recipe