Ever since I made Smitten Kitchen’s Lemon Anything Cake as my own Blueberry Lemon Cake I’ve been obsessed with making other varieties. I knew I wanted to try grapefruit because it’s one of my favorite flavors (even though John turned his nose up at that immediately).
This weekend, on our way home from New Jersey, we stopped in Connecticut at Stew Leonard’s, a kitschy grocery store with an excellently fresh selection. That’s where I scored my ginormous grapefruit as well as the yogurt for the base of my bread. However, when I got home I realized it was vanilla yogurt with more sugar than I prefer in it. So I adapted my recipe to swap the sugar and for honey and agave. Here goes!
Kim’s Strawberry Grapefruit Bread
2 cups flour (I used half whole wheat, half AP)
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain lowfat vanilla yogurt
1 tsp. pure vanilla extract
1/2 cup canola oil
1 giant grapefruit (for the zest, 2 tbsp. & the juice, almost a cup)
1 container (roughly 2 cups) strawberries
1/2 cup oats
2 tbsp. honey
1.5 tbsp. agave sweetener
First I combined my flours, baking powder, and salt.
Then I mixed in my eggs, yogurt, vanilla, and canola oil.
Next I zested and juiced my grapefruit.
I added them to the batter and mixed thoroughly.
Next I washed, trimmed, and quartered my strawberries.
I tossed them in the batter and gently mixed.
This is the part where I did some additional recipe futzing towards the end. I tasted the batter and it needed a little more sweetness (hence the honey and agave). Also the consistency looked a little looser than I liked (hence the oats). I think these were the perfect additions in the perfect quantities. Give everything one more quick stir together and you’re done with the batter.
Bake the bread in a greased loaf pan for 50-60 minutes, rotating once halfway through.
Let it cool completely before cutting. You’ll be rewarded with a summery, sweet, slightly citrusy loaf!