Grapefruit Loaf
One of the vendors at our local market this week had a sweet deal on grapefruits so I was trying of thinking of something fun to do with them. Hence me figuring out how to make a grapefruit loaf!
This is ridiculously tasty. It’s spongy and moist with a burst of freshness that packs a delightful punch from the grapefruit.
It’s a dessert first and foremost, and while I generally avoid it, I did end up using a little bit of oil in this recipe. The one I made is gluten-free, but you could feel free to simple use a whole wheat cake flour if that’s not an issue for you.
If you don’t want the extra sweet you can feel free to omit the icing, but it’s fantastic and delicious. When you juice your grapefruit it’s okay if you get some of the flesh into the mix - it add something lovely to both the cake and the icing.
If you were ever looking for another way to use grapefruit there’s not reason you can’t SMASH THIS INTO YOUR FACE now that you know how to make a grapefruit loaf!
Wanna try a dessert that has burst of freshness. Look no further for how to make a grapefruit loaf. It’s moist and spongy, light and deliciously decadent.
- 2 cup Whole Wheat Flour (or Gluten-Free All Purpose 1:1)
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Sea Salt
- 1/2 cup Coconut Sugar
- 2 Bananas (ripe)
- 1/4 cup Grapeseed Oil (or olive oil)
- 3/4 cup Unsweetened Almond Milk (or plant-milk of choice)
- 1/4 cup Grapefruit Juice
- Zest Grapefruit (about half)
- 1/2 cup Icing Sugar
- 2-3 tbsp Grapefruit Juice
- Zest Grapefruit (the other half)
- Grapefruit Cake
Pre-heat an oven to 350 F and prep your loaf pan if it’s not silicon. I personally prefer a metal pan for this with just a light smear of coconut oil - seems to do the trick nicely.
In a large bowl whisk together all of your dry ingredients: flour, baking powder and soda, salt, and coconut sugar.
In a food processor add your bananas, oil, milk, vanilla and grapefruit juice. Puree until smooth.
Pour the wet mixture into the dry and gently mix until just combined and then fold in half of your zest.
Pour the batter into your prepared loaf pan and cook for 55-60 minutes. It should have a nice golden color on the outside, and pass the clean toothpick test. Let it mostly cool down before icing.
To prepare the icing combine all of the icing ingredients together and mix until smooth. If you want it thicker add more icing sugar, more liquid then add more juice. Figure out which you prefer.
Drizzle over the cake and spread around to give it a nice even topping. Let the icing solidify onto the cake before slicing it and SMASHING IT INTO YOUR FACE.
Servings 10
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 6.3g10%
- Saturated Fat 0.6g3%
- Sodium 218mg10%
- Potassium 191mg6%
- Total Carbohydrate 40g14%
- Dietary Fiber 3.19g13%
- Sugars 19.2g
- Protein 2.8g6%
- Calcium 4 mg
- Vitamin D 1 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
