Because I’m really tired of freezing my booty off.
Unfortunately, I don’t think Spring is going to get here anytime soon … so I decided to bring a bit of Spring to this month’s Italian-themed Twelve Loaves baking challenge.
Made with creamy ricotta cheese and topped with a mouth-puckering limoncello glaze — two of my favorite ingredients that just happen to hail from Italy — my Tuscan lemon quick bread (adapted from My Recipes) is light and bright, which reminds me of the sun … which reminds me of Spring.
See what I did there?
Seriously though, this simple quick bread is truly a refreshing bread filled with tons of lemon flavor. Served with a cup of espresso for a speedy breakfast or a cup of Earl Grey for a sublime afternoon snack, this bread will satisfy any lemon lover!
- 1¾ cups all-purpose flour
- ¾ cup granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup part-skim ricotta cheese
- ½ cup water
- ¼ cup olive oil
- 2 tablespoons grated lemon zest, divided
- 2 tablespoons fresh lemon juice
- 1 large egg, lightly beaten
- ½ cup powdered sugar
- 2 tablespoons limoncello
- Preheat the oven to 350°F. Lightly oil one large (9 x 5) loaf pan or three miniature (5 x 3) loaf pans (or spray with nonstick cooking spray); set aside.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Stir to thoroughly combine, then make a well in center. In a medium-sized bowl, combine the ricotta, water, olive oil, 1 tablespoon lemon zest, lemon juice, and egg; stir well to combine. Add the ricotta mixture to the flour mixture, the fold together just until moist.
- Divide the batter evenly into the prepared pan(s). If using miniature loaf pans, bake for about 30 minutes, or until a toothpick inserted in the center of the bread comes out clean. If using a large loaf pan, bake for about 45 minutes, or until a toothpick inserted in the center of the bread comes out clean. Let cool in pan(s) for 10 minutes, then turn out onto a wire rack, and cool completely.
- Once cool, make the glaze. In a medium-sized bowl, combine the powdered sugar and limoncello, then stir together until the glaze is smooth and drizzling consistency is reached. Drizzle the cooled loaf(s) evenly with the glaze.
- Calzone from A Baker’s House
- Ciabatta from Ma che ti sei mangiato
- Italian Easter Cheese Bread from Kudos Kitchen By Renee
- Lemon Brasadella Italian Coffee Cake from NinjaBaker.com
- Pane Bianco Filled with Tomato, Basil, and Garlic from Never Enough Thyme
- Pane di Genzano from Karen’s Kitchen Stories
- Pane di Pasqua (Italian Easter Bread) from Cake Duchess
- Pane Toscano (Tuscan Bread) from girlichef
- Parmesan Garlic Grissini from From My Sweet Heart
- Rosemary Red Onion Beer Bread from Shockingly Delicious
- Quick Focaccia Bread from Basic N Delicious
- Tuscan Lemon Quick Bread with Limoncello Glaze from Rhubarb and Honey