Coconut cherry ricotta bread that is moist and tender, very easy to make, loaded with sweet cherries and topped with a lemon glaze.
Hi friends, how is everyone doing, having a great week so far? My US readers, are you ready for the long weekend ahead of us? I can’t wait! Also, make sure you make this Coconut Cherry Ricotta Bread as it tastes so good and its also an amazing car snack if you have to travel.
This Coconut Cherry Ricotta Bread is so amazing and its also very easy to make. Loaded with sweet cherries, lots of coconut for a fun, tropical twist the ricotta bread is topped with a lemony glaze for a refreshing finish.
This ricotta bread is so moist and perfect, with a tender crumb that just melts in your mouth. Really, with just a few ingredients you can make this beauty and have something on hand for a delightful coffee or tea pairing. In my family everyone fell in love with this ricotta bread. I added cherries since they are in season now, but you can switch them for blueberries or blackberries.
If you want to make a raspberry version, that will probably look adorably pink, make sure you use fresh raspberries, as the frozen ones will add way too much moisture. If you want to use frozen cherries (like I did), or frozen blueberries, make sure you thaw them in advance and drain all the water. I left mine in a colander for a few hours and after that used paper towels to drain any leftover water excess. The ricotta bread is pretty moist, soft and tender by itself, so you don’t need the fruit to add much more moisture.
For a fun Red, Blue and White twist, use half blueberries and half raspberries and you will have a delish patriotic ricotta bread that you won’t be able to keep your hands off! No leftovers with this one!
- 1 cup sugar
- 4 eggs
- 1 cup ricotta cheese
- 2½ cups flour + 1 tablespoon
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ½ cup canola oil
- 1 teaspoon coconut extract
- 1 cup coconut flakes (I used sweetened)
- 1½ cup pitted cherries, thawed if using frozen
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Place the thawed pitted cherries in a colander to drain any excess water. Leave them in for 1 hour if possible. Pat them gently with paper towels to absorb any excess water. Skip this step if using fresh cherries, just place the pitted cherries into a bowl.
- Preheat oven to 350 degrees F.
- Lay the bottom of a 9x5 loaf pan with parchment paper and spray with baking spray. Set aside.
- In a mixing bowl combine: flour (except the 1 tablespoon), baking powder, and salt, set aside.
- In the bowl on an electric mixer fitted with the wire attachment, whisk together eggs and sugar for 1 minute, until fluffy and combined. Add the ricotta and mix on medium speed until combined, add the canola oil and coconut extract, mix until combined. Scrape the sides of the bowl with a spatula.
- With the mixer on low - medium speed, mix in the flour mixture until well combined.
- Using a spatula fold in the coconut flakes, once evenly distributed sprinkle the cherries with the remaining 1 tablespoon of flour, shake them gently to cover all the cherries and fold the cherries into the batter, carefully not to crush them.
- Transfer the batter into the baking pan. Bake in the preheated oven until the bread is set and golden on top, about 50 - 60 minutes. Start checking at the 45 minute mark as every oven is different. A toothpick inserted into the center of the bread should come out almost clean, with just a few cooked crumbs attached.
- Let the bread rest into the baking pan for 15 - 20 minutes, then transfer to a wire rack. Once the bread has completely cooled, work on the glaze.
- Mix sugar and lemon juice in a small bowl until fully combined and very smooth. Drizzle the glaze over the bread. Let it settle for 15 minutes, cut and serve.