Grapefruit Bread
This pretty loaf has everything we love about spring: freshness, mellowness and flowers. It’s one of the first desserts we served at Café RICARDO. With its soft crumb and touch of tartness from the grapefruit, it’s become a hit with Brigitte and many of our customers.
Ingredients
- 1 ½ cups (225 g) unbleached all-purpose flour
- 2 tsp baking powder
- 1/8 tsp salt
- 1 tbsp grapefruit zest, finely grated, plus more for decorating
- ½ cup (125 ml) grapefruit juice
- ¼ cup (60 ml) milk
- 3 eggs, at room temperature
- 1 ½ cups (315 g) sugar
- ¾ cup (180 ml) vegetable oil
- 1 cup (130 g) icing sugar
- 2 tbsp (30 ml) grapefruit juice, about
- Dried rose petals, to taste (optional)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm), 6-cup (1.5 litre) loaf pan and line with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In a glass measuring cup, combine the grapefruit zest and juice with the milk. Let sit for 5 minutes.
- In another bowl, whisk the eggs and sugar with an electric mixer until the mixture is pale, tripled in volume and falls from the beaters in a ribbon, about 6 minutes. With the machine running on low speed, drizzle in the oil. Stir in the dry ingredients alternating with the grapefruit juice mixture. Spread the batter out in the prepared pan.
- Bake for 55 minutes or until a toothpick inserted in the centre of the bread comes out clean. Let cool on a wire rack for 15 minutes before unmoulding. Let cool completely on the wire rack, about 1 hour.
This pretty loaf has everything we love about spring: freshness, mellowness and flowers. It’s one of the first desserts we served at Café RICARDO. With its soft crumb and touch of tartness from the grapefruit, it’s become a hit with Brigitte and many of our customers.