Glazed Pink Grapefruit Quick Bread Recipe Recipe
Pregnancy can be blamed for many odd food cravings. Let me clarify first, please – I am not pregnant (I’m talking to you, Mum). We are perfectly content with our two boys and are determined not to let our kids outnumber us. When I was pregnant – several years ago – I went through a period of insatiable longing for an unlikely food combination. Doritos and pink grapefruit juice. Not just Doritos, not just pink grapefruit juice. They had to be consumed in the same sitting. Thinking of that now makes me feel like a foie gras goose after its daily force-feeding.
Thankfully, pink grapefruits and I have developed a much healthier relationship and I typically get my fill of the citrus fruit at breakfast a few times each week. My youngest son and I each take half of the fruit, sprinkle it with a little sugar, and scoop out the sections. The most anticipated treat, however, is squeezing out every last drop of the juice into our bowls and spooning it into our eager mouths.
As for Doritos. Well, we have had a little falling out, mostly due to the fact that they were sabotaging my attempts to fit into my skinny jeans. Of course, eating three slices of glazed quick breads has nothing to do with those failed attempts.
This quick bread – okay, cake – follows the same formula as my Glazed Lemon & Dried Cherry Quick Bread. In this case, the lemon zest and juice are replaced with the juices and zest of pink grapefruits. While the taste is reminiscent of a lemon bread, it has a slight sweetness that clearly comes from fruit rather than just sugar. Served with a cup of tea or coffee, it works beautifully as an afternoon treat, dessert, or brunch offering.
The recipe:
Preheat oven to 325 degrees F. Grease a 8 1/2- by 4 1/2-inch loaf pan with butter or cooking spray.
In a medium bowl, whisk together flour, baking powder and salt.
In the bowl of a stand mixer (or a large bowl, using a hand mixer) set on a medium speed, beat together butter, sugar and grapefruit zest until light and fluffy, 4 to 5 minutes. Add eggs, one at a time, beating to combine after each addition.
Turn the mixer to low and gradually add the flour mixture, milk and grapefruit juice. Beat until just combined. Take care not to overbeat or the bread will be tough.
Pour the batter into prepared pan and level with a spatula.
Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 50 to 60 minutes. Let the bread sit in the pan for 10 minutes. Run a knife around the outside and turn the pan upside down to release the bread. Let cool on a wire rack for 1 hour, then glaze.
Glaze:
In a medium bowl, whisk together powdered sugar, grapefruit juice and zest, and salt until combined. Drizzle over cooled quick bread.
Slice and serve.
Other citrus quick breads:
- Cookin’ Canuck’s Glazed Lemon & Dried Cherry Quick Bread
- Madhuram’s Eggless Cooking’s Blueberry Orange Bread
- Baking Bites’ Lemon Coconut Bread
- Healthy Happy Life’s Lemon-Poppyseed Chamomile Tea Bread
- Glazed Pink Grapefruit Quick Bread
- Adapted from The America’s Test Kitchen Family Baking Book
- Bread:
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 tbsp (1 stick) unsalted butter, softened
- 1 1/3 cups granulated sugar
- 2 tbsp grated pink grapefruit zest
- 3 large eggs
- 1/4 cup 2% milk
- 3 tsp fresh pink grapefruit juice
- Glaze:
- 3/4 cup powdered (confectioner’s) sugar
- 4 1/2 tsp fresh pink grapefruit juice
- 1/2 tsp grated pink grapefruit zest
- Pinch salt
Bread:
Preheat oven to 325 degrees F. Grease a 8 1/2- by 4 1/2-inch loaf pan with butter or cooking spray.
In a medium bowl, whisk together flour, baking powder and salt. In the bowl of a stand mixer (or a large bowl, using a hand mixer) set on a medium speed, beat together butter, sugar and grapefruit zest until light and fluffy, 4 to 5 minutes. Add eggs, one at a time, beating to combine after each addition.
Turn the mixer to low and gradually add the flour mixture, milk and grapefruit juice. Beat until just combined. Take care not to overbeat or the bread will be tough. Pour the batter into prepared pan and level with a spatula.
Bake until a toothpick inserted in the center comes out with only a few crumbs attached, 50 to 60 minutes. Let the bread sit in the pan for 10 minutes. Run a knife around the outside and turn the pan upside down to release the bread. Let cool on a wire rack for 1 hour, then glaze.
Glaze:
In a medium bowl, whisk together powdered sugar, grapefruit juice and zest, and salt until combined. Drizzle over cooled quick bread.
Makes 1 loaf.
Bread,
citrus,
grapefruit,
quick