I made grapefruit yogurt bread tonight. Todd picked up the ingredients I needed to make it a week ago but I haven’t had time to make it until today. He’s out with a friend watching baseball which left me the house, and kitchen, to myself. The recipe came from Picky Cook who got it from Smitten Kitchen who was inspired by one of Ina Garten’s recipes. Phew, that was a mouthful! With so many people making it, it has to be good right? You’ll notice that they call it “grapefruit yogurt cake”, I didn’t notice that until I linked up the sites but still prefer to think of it as bread. It sounds like more of a staple that way.
I’m excited about the baking adventure for several reasons. 1) It’s the first recipe on my blog made with grapefruit – which my blog is named for. It’s about time, I’d say! 2) It’s the first recipe I’ve made that called for citrus zest since my brother gave me an awesome new zester for Christmas – we’d been struggle along with an old box grater. I now know first hand that this zester is awesome. Thanks for the awesome gift, Drew! You’ve greatly improve my culinary capabilities and efficiency. 3) I really love having the house to myself. I throw my laptop on the counter, read my recipes from the screen and jam to whatever comes up on iTunes. Nothing like a Shakira – Damien Rice – Counting Crows – Girl Talk – Taylor Swift – Sigur Ros – Mumford and Sons – Rihanna – Sufjan Stevens medley while you’re baking!
I’ve made a grapefruit bread before, it was a Rachael Ray recipe and it turned out pretty well but a little dry so I’m excited so see how this stacks up.
I’m generally quite loyal to recipes, at least the first time I make them and this time was no different. The only thing I changed was the fat content of the yogurt I used – the recipe called for full fat yogurt and Todd bought fat free, I don’t think it will make a huge different though. And it’s lighter that way. Now, on to the recipe!
Grapefruit Yogurt Bread
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain fat-free yogurt
1 cup + 1 tablespoon sugar
3 extra-large eggs
zest of two large grapefruits
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice
for the glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed grapefruit juice
Ingredients – check!
Look at what a great job that zester did! The zester has a scoring tool and two garnish tools as well. Naturally< I spent some time making grapefruit curlicues, color me impressed.
Preheat oven to 350 degrees.
Grease an 8.5″ x 4.25″ x 2.5″ loaf pan and line the bottom with parchment paper.
In a bowl, sift together flour, baking powder, and salt. In a separate bowl, whisk together yogurt, 1 cup sugar, eggs, grapefruitzest and vanilla.
Slowly whisk together the dry and wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it is incorporated (I accidentally added the vegetable oil to the other wet ingredients but it seems to have turned out okay). Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick placed in the center comes out clean.
Meanwhile, cook the grapefruit juice and 1 T. sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes the carefully place it on a baking rack over paper towel. While the cake is still warm, make small holes in the top and pour the grapefruit-sugar mixture over the cake allowing it to soak in. Cool.
For the glaze, combine the powdered sugar and grapefruit juice and pour over the cake.
My bread took over an hour to bake. While I was waiting for it to cook through, I prepared the glaze and made myself a little dinner of pineapple, raspberry Activia yogurt and half of an English Muffin slathered with the chipotle cream cheese I bought this morning.
Now I’m just listening to Mumford and Sons and waiting for the bread to cool enough to glaze. I’m so ready to try it!
– 10 minutes later –
Bread is done and glazed. Look at this beauty!
And let me tell you, this bread is moist and wonderful. I would highly recommend making this.
I’d say that my first grapefruit recipe on the site was a success! Thanks to Kristin at Picky Cook for posting this wonderful recipe and to Deb at Smitten Kitchen for coming up with this awesome adaptation. And to Drew, again, for the great zester.
What’s the best recipe you’ve borrowed lately?
What’s your favorite kitchen gadget?