Kim here.
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.
Ingredients
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
2 eggs
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 grapefruits
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.
February 12th, 2012 at 5:19 pm
The bread looks fantastic and the photos look fantastic. I can’t wait to try the bread! Perhaps with some maple syrup mmmmmmmm
February 12th, 2012 at 5:25 pm
I don’t even care what it tastes like, I want those crusty corners and a chunk from the top.
February 12th, 2012 at 8:21 pm
Haha, sounds like my father – he used to come back from some fruit shop with massive amounts of fruit – one day a huge box of mangoes, another day figs, another day something atrocious like marrows, those giant squashes the size of a small car… Grapefruits are good though, so – score 🙂
Loving the look of the bread – and the herb combos inside too… nice! I don’t think I ever tried grapefruit and rosemary before… Something to try out next time – thanks for sharing this and the idea too 🙂
February 15th, 2012 at 7:50 pm
I would never think to combine these flavors in bread- genius!
February 16th, 2012 at 10:48 am
Thanks! One of my cook friends tried it and said the flavors went well, but to use bread flour and less baking powder, I think I definitely want to try it again someday, but make a lot of changes, this one is by no means perfect. Though I had it this morning warmed up and the tartness went almost completely away, it was delicious!
February 18th, 2012 at 2:00 pm
Oh my, oh my, oh my….. This is so imaginative! I’m a big fan of interesting flavour combinations and this has really gotten my eye…
February 22nd, 2012 at 9:08 pm
I love randomly coming up with combinations and recipes just because you have a lot of something on hand. It shakes up the creative juices. This rosemary/grapefruit combination sounds so good! Looks delicious too.
March 4th, 2012 at 5:50 pm
Helloooo! I have nominated you guys for a Liebster award because I think you’re awesome. I wrote a little blurb about you and your crazy ideas!
http://www.unhipsquirrel.com/2012/03/rosemary-roasted-brussels-sprouts.html
Go here to check out your Liebster 🙂
March 4th, 2012 at 7:10 pm
Thanks so much Nicola! This is wonderful! Kim and I are ecstatic that you’ve recognized us for our recipes. Your site is also fantastic, especially the roasted strawberry scones, your different hummuses and of course the chili brownies! -Beth