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Ruby Red Grapefruit Bread {Or Cake :) }
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 1 LOAF
Ingredients
Bread (cake)
- 1 1/2 Cups All-Purpose Flour
- 1 1/2 TSP Baking Powder
- 1/2 TSP Salt
- 3 Eggs
- 3/4 Cup Greek Yogurt I use Dannon Light & Fit Vanilla Greek
- 1 Cup Light Brown Sugar packed
- 1/2 Cup Canola Oil you can subsitute with vegetable oil or melted coconut oil
- 1/3 Cup Ruby Red Grapefruit Juice freshly squeezed
- 1 1/2 TBSP Grapefruit Zest
- 1 TSP Vanilla Extract
Glaze
- 1 Cup Confectioners' Sugar sifted
- 2 TBSP Ruby Red Grapefruit Juice freshly squeezed
- 1/4 TSP Vanilla Extract
Instructions
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Preheat oven to 350* & grease your loaf pan (I used a 9x5)
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Whisk together the dry ingredients (flour, baking powder & salt) in a medium bowl.
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In a medium/large bowl, whisk the eggs. Once they are whisked, add in the yogurt, brown sugar, oil, grapefruit juice, zest and vanilla extract - whisking until combined.
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Add the wet ingredients from step 3 to bowl from step 2; mix together with a wooden spoon or rubber spatula (do not over mix!)
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Spread your batter in the loaf pan. Double tap on the counter to release any air bubbles then pop that sucker into the oven to bake! It all depends on your oven, but mine took approximately 55 minutes. You can test yours by the tried and true toothpick method - the cake is done when the toothpick inserted into the center comes out clean!
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Remove this bad boy from the oven and set on a wire rack to cool - DO NOT DIG IN JUST YET; PATIENCE IS A VIRTUE AND THE GLAZE IS MAGNIFICIENT!
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While the cake or bread, whatever you feel like calling it is cooling, whisk together the glaze ingredients and simply drizzle over the top of the cake. Slice and enjoy!