Grapefruit Bread
Any easy, citrus bread loaf for a simple glazed dessert.
Servings: 16 servings
Ingredients
- 2 cups gluten free flour suggestions in post
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup dairy free butter room temperature, suggestions in post
- 1 ⅔ cups sugar divided
- 3 eggs room temperature
- ¾ cups dairy free sour cream suggestions in post
- 2 tablespoons poppy seeds
- 2 tablespoons grapefruit zest about 1 grapefruit
- 1 ½ teaspoon vanilla extract suggestions in post
- ¼ cup grapefruit juice about 1 grapefruit
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons grapefruit juice
Instructions
- Preheat the oven to 350 degrees f and then spray a 9x5 inch loaf pan well with nonstick cooking spray.
- Sift together the flour, baking soda, and salt into a medium bowl. Set aside.
- Cream together the butter and sugar in a large mixing bowl for about 5 minutes or until fluffy. Scrape the sides of the bowl as needed.
- Add the eggs to the butter mixture one at a time, beating well in between each egg.
- Mix in the sour cream, poppy seeds, grapefruit zest, vanilla extract, and grapefruit juice to the wet ingredients until blended.
- Add the dry ingredients to the batter and mix until just combined. Scrape batter from the sides to ensure it's well incorporated. Do not overmix.
- Pour the batter into the loaf pan and spread evenly.
- Bake the cake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the grapefruit bread to cool in the pan for 10 minutes before removing it from the pan and cooling completely on a wire rack.
- Once the bread has cooled completely combine the powdered sugar and grapefruit juice in a small bowl until smooth.
- Drizzle the glaze over the bread and allow it to harden completely before you slice the bread.