Holidays are here and gone. The holiday foods, however, are still lingering around the kitchen (with the exception of chocolate, that doesn’t last very long in our condo). Looking in the refrigerator, there’s a number of lingering grapefruits and oranges that managed to last through to the New Year. On my daily perusal of random food blogs and recipes, I found this wonderful picture and recipe that I felt compelled to try in light of my many grapefruit. Grapefruit is a good source of vitamins C, A, potassium and lycopene, an antioxidant that helps prevent certain types of cancers.
I definitely made ingredient substitutions and in light of my recent trial with steel-cut oats, felt compelled to add to the recipe and adjust other ingredients (see my post: https://coldcerealandtoast.wordpress.com/2009/12/29/warming-up-to-oats-banana-cherry-oat-muffins/ for how to prepare). In spite of using mostly whole wheat flour, I found the bread to still be very light! I found ‘supreming’ a grapefruit very challenging, and I’m sure my yield of the fruit is not what it should have been! I actually added a bit of the grapefruit juice to the liquid ingredients to ensure I infuse enough grapefruit flavor. The directions on the Vegetarian Times web site were somewhat unclear to me; but I found these directions and pictures to be helpful, located after-the-fact. The result was still very delicious and worth the two less grapefruits in the refrigerator crisper.
Recipe adapted from Vegetarian Times.
- 1 cup whole-wheat flour
- ¼ cup all-purpose flour
- 3/4 cup sugar
- 1 tsp. baking powder
- 3/4 tsp. salt
- 1/2 tsp. baking soda
- 1 large egg, 1 egg white
- 1/3 cup plain yogurt
- ½ tsp vanilla extract
- 1/4 cup milk
- ½ cup cooked steel-cut oats
- 1 Tbsp canola oil
- 2 grapefruit, supremed (see below), segments coarsely chopped, juice reserved for Glaze
- 1 Tbsp grapefruit zest
- 1/4 cup ginger
Glaze (I thought the bread was tasty enough on its own, but if the mood strikes…)
- 2/3 cups confectioners’ sugar
- 1 Tbsp plus 1 tsp. freshly squeezed grapefruit juice
- To make Bread: Preheat oven to 350°F. Coat 9- x 5-inch loaf pan with cooking spray.
- Whisk together flour, sugar, baking powder, salt, and baking soda in large bowl. Set aside.
- Whisk eggs, yogurt, vanilla, milk, canola oil, and oats in a separate bowl. Stir in grapefruit pieces and zest.
- Fold egg mixture into flour mixture until just moistened and no lumps remain. Fold in ginger. Transfer to prepared loaf pan, and bake 50 to 60 minutes, or until deep brown around edges, and toothpick inserted in center comes out clean. Cool 1 hour on wire rack; remove from pan, and cool completely.
- To make Glaze: Whisk together confectioners’ sugar and 1 Tbsp grapefruit juice in small bowl. Stir in additional 1/2 tsp. juice to achieve thick, but pourable, consistency. Add remaining 1/2 tsp. juice drop by drop, if necessary. Place foil beneath wire rack to catch drips. Turn loaf upside down so flat side is up, and drizzle Glaze over loaf. Allow Glaze to set before slicing.