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Grapefruit Breakfast Bread



بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته



Grapefruits grow in abundants here in Algeria. But I feel Algerians don't utitize them as much as they could. Oranges, tangerines, madarines and lemon all are bought in large quantities but the grapefruit seems to be left lonely at the fruit stands. Grapefruit are usually thought to be too tart for eating or juicing, and ar usually only made into spoon sweets.


But I find this a shame, since underneath the tart and tangyness there is a an underlying sweetness. Grapefruit has a juiciness that rivals that of the ever popular orange and sparkles with many of the same health promoting benefits. Although available throughout the year, they are in season and at their best from winter through early spring.


Health benefits of grapefruit are enormous and incomparable. A glass of chilled grapefruit juice, especially in winter, will help you to get vitamin C. Grapefruit secures a high place amongst various citrus fruits. It's full with the benefits of nutrients, vitamins, potassium, lycopene and refrigerant. Along with these, it also contains calcium, sugar and phosphorous. It is termed as an excellent appetizer.


It is high in fibre and low in calorie. It contains bioflavonoid and other plant chemicals that protects against the serious disease of cancer, tumour and heart diseases. Grape fruit increases the metabolic rate, lower the insulin levels and thus, gives you a feeling of completeness and contentment. It assists human body to fight against various diseases like fatigue, fever, malaria, diabetes, constipation, indigestion, urinary problems, acidity and many more.


Grapefruits usually range in diameter from four to six inches and include both seed and seedless and pink and white varieties. The wonderful flavor of a grapefruit is like paradise as is expressed by its Latin name, Citrus paradisi.


I love breakfast breads, as many of you know who read my blog or know me. I make several types already on a regular basis but I always try new recipes/ideas out! To me, breakfast breads are easy to prepare, frugal as you are using up leftover bits, and make mornings easier since you can bake them ahead (even freeze them) I adapted this recipe from my usual breakfast recipe after being inspired by Bill Granger 's Lemon -Coconut bread (click here), which was a hugh success at home! I will post about that one later! This breakfast bread is brightly flavored, delicious, and very novel, too, so it's a good conversation piece for gatherings. Go light on the sugar to experience the grapefruit’s full puckering potential. And the hint of cayenne really brings out the citrus essences in the bread. So don't forget to add it in! It's only a pinch - your mouth will not be on fire!

I usually prepare several loaves each time I bake it: one for us to eat, one to freeze for later in the week and one to give away. People often ask for the recipe, so be prepared.
Doing a calucation on MyFitnessPal, this bread is about 200 calories per slice without topping with the greek yoghurt and honey.

So I encourage everyone to give grapefruits another try ... and better yet MAKE this bread today!

Grapefruit breakfast bread

Yield: 12 slices
Prep Time: 15 minutes (active)  | |Cook Time: 60 minutes
  • 1 large grapefruit
  • zest of the grapefruit
  • 2 cups whole wheat pastry flour
  • 3/4 cup sugar (I used 1/2 c date sugar)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 2 TBS olive oil
  • 1 tsp vanilla
  • 2 eggs
  • pinch of cinnamon and cayenne pepper
  • Vegetable cooking spray or dab of olive + flour for the pan


  1. Peel and section grapefruit over a bowl, reserving juice and membranes. Set sections aside.
  2. Squeeze membranes to extract juice; discard membranes. Place sections and juice in a robocoupe, and pulse. Set aside 1 1/4 cups mixture; reserve remaining grapefruit mixture for adding to yoghurt.
  3. Combine zest and the rest of the wet ingredients.
  4. Add to dry ingredients, stirring just until moistened. Do not over mix!
  5. Grease your loaf pan.
  6. Then pour batter into the pan
  7. . Bake at 350°/180° for 1 hour.Combine powdered sugar and water; stir well with a wire whisk. Drizzle over bread; let cool in pan 10 minutes. Remove from pan; let cool completely on wire rack.
Trick:
You could glaze the loaf after taking it out of the oven with agave nectar, honey or simple syrup with grapefruit juice in it. Or you could serve Greek yoghurt sweetened (or not) with honey or agave nectar.


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8 comments:

  1. Thank you so much for such a refreshing recipe...wonderful way to use grapefruits other than eating it fresh. thanks again and i like the font you chose to type with..looks neat.

    ReplyDelete
  2. O wow Summer I have not read your blog in ages since Arlette stopped blogging - for some reason I thought you did too!

    ReplyDelete
  3. salem ma chère Héni!!j'adore ton pain au pamplemousse !! je note bien vite la recette pour le tester! j'aurai beaucoup de plaisir à te rencontrer inchallah et partager notre sel comme on dit chez nous!! grosses bises!

    ReplyDelete
  4. Miam, miam, quelle bonne idée d'utiliser du pamplemousse, ça doit être délicieux!

    ReplyDelete
  5. recette originale hénia, j'aime beaucoup et bravo

    ReplyDelete
  6. Thank you Mom and Sweet for commenting! Merci Kouky et Ratiba!

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