Grapefruit Poppy Seed Bread

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Publisher Photo

I had grapefruits lying around, so I used the zest and juice for this lovely quick bread. It’s got a nice little tang and a tender crumb. —Lisa Moriarty, Wilton, New Hampshire

Prep: 15 min. Bake: 55 min. + cooling

16 servings

Prep: 15 min. Bake: 55 min. + cooling

16 servings

  • 1 cup butter, softened
  • 1-2/3 cups sugar, divided
  • 3 large eggs
  • 3/4 cup (6 ounces) vanilla yogurt
  • 3 tablespoons poppy seeds
  • 2 tablespoons grated grapefruit peel
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup grapefruit juice
  • GLAZE:
  • 1 cup confectioners’ sugar
  • 2 tablespoons grapefruit juice

1 slice: 296 calories, 13g fat (8g saturated fat), 66mg cholesterol, 189mg sodium, 43g carbohydrate (31g sugars, 1g fiber), 4g protein.

  1. Preheat oven to 350°. In a large bowl, cream butter and 1-1/3 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt, poppy seeds, grapefruit peel and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
  2. Transfer to a greased 9×5-in. loaf pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small bowl, mix grapefruit juice and remaining sugar.
  3. Remove bread from oven. Immediately poke holes in bread with a fork; slowly pour juice mixture over bread. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  4. In a small bowl, mix glaze ingredients; drizzle over bread. Yield: 1 loaf (16 slices).

Originally published as Grapefruit Poppy Seed Bread in Taste of Home February/March 2016, p44

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