Grapefruit Loaf

So, this loaf is very similar to the Lemon Blueberry Loaf that I made last week, but a bit more tart, especially after the loaf has set for a couple of days and absorbed the flavours. I think it's absolutely delicious and if you like "citrusy" desserts, you will love this grapefruit loaf. I got the recipe from my friend, Rachel at The Youngest Dragon. Rachel is an amazing baker AND cook, so I definitely recommend heading over to check out her blog.


Here's what you'll need for the bread:

2 cup AP flour
2 tsp baking powder
1 tsp salt
1 2/3 cup granulated sugar
2 eggs
1 cup whole milk (other milk will work if you don't have whole)
3/4 vegetable oil or melted butter
2 Tbsp grapefruit zest
1 tsp vanilla

Here's what you'll need for the grapefruit syrup:
1 cup grapefruit juice
2/3 cup granulated sugar

Here's what you'll need for the grapefruit glaze:
3 tsp grapefruit juice
1 cup confectioner's sugar (more if you want a thicker glaze)


Preheat the oven to 350 degree F and grease the bottom and sides of a 9 x 5 " loaf pan.

In a small bowl, whisk together the flour, baking powder, and salt.

In a large bowl, whisk together sugar and eggs. Then, in the following order, add the milk, oil, grapefruit zest, and vanilla, making sure each addition is fully incorporated before adding the next ingredient.

Slowly add the dry ingredients to the wet ingredients.

Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until you insert a toothpick and it comes out clean (or nearly clean).

While the loaf is in its final few minutes of baking, combine the grapefruit juice and sugar in a saucepan over medium heat and stir until the sugar has dissolved. Cook for another 2-3 minutes on low. Remove from heat and set aside. Note: As with the lemon blueberry loaf, you can also do the grapefruit syrup in the microwave; just be sure to stir the mixture every 30-45 seconds.

As soon as the loaf is finished baking, use a skewer or toothpick to poke holes in the loaf. Pour the grapefruit syrup all over the bread. Again, as with the lemon blueberry loaf, this loaf will likely appear to be drenched in syrup; however, don't worry because it will soak into the bread as it cools.

Once the bread has started to cool (~ 45-60 minutes after coming out of the oven), run a knife along the sides of the loaf pan to loosen the bread before turning it upside down and placing it on a wire rack to finish cooling.

To make the grapefruit glaze, simply combine 3 tsp of grapefruit juice and 1 cup of confectioner's sugar in a bowl. If you like a thicker glaze, you may need to add more confectioner's sugar; just play around with it until you get it at your preferred consistency. Spread the glaze over the top of the loaf and let harden before serving.

Enjoy :)