My dad bought a lot of grapefruits a couple weeks ago, and although I like grapefruit, I guess I wasn’t wanting them every single day. So we still had about a half dozen this morning.
Today I woke up thinking, in this order, “It’s Sunday, it’s sunny, we have grapefruit, and I’d really like to combine it with rosemary.”
So I made this.
4 tablespoons coconut oil
2 cups whole wheat flour (sifted)
2 tablespoons baking powder
1/2 teaspoon salt
1 tablespoon rosemary
1/4 teaspoon ginger
1/4 teaspoon marjoram
1/2 cup powdered sugar
1/2 teaspoon vanilla
Melt 1 tablespoon coconut oil in a 5X9 loaf pan in your preheated oven. Remove once melted and tilt pan until coated in oil. This will make a tasty crust.
Cut the skins off the grapefruits and squeeze out the juices, as much as you can. Use a food process to blend what’s leftover from squeezing out the juice. Keep 1 cup of the juice. You should probably drink the rest, because it tastes fantastic! Keep about 1/2 cup of the blended pulp.
Combine flour, baking powder, salt, and the three spices in a large bowl. Whisk the eggs and sugar together until frothy. Melt remaining coconut oil and set aside. Add grapefruit juice, pulp, and vanilla extract. Combine with flour and mix. Pour in melted coconut oil. Pour into prepared bread loaf pan and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Make sure to smell it occasionally while it’s baking because it smells awesome. I was surprised how good it smelled.
I did not use as much sugar as I have called for in the recipe. I only used 2 tablespoons, but it was not enough to cover the tartness of the grapefruit. Even though I generally like tartness, I would prefer this if it were sweeter. I used the paler grapefruit, but I think grapefruits with deeper color are sweeter. I ate mine with agave nectar, and it was delicious, but you could use a glaze as well.