I love putting together fresh fruit and herbal flavors from my garden. This is one of my favorite breakfast breads and tea pastries, so simple to whip up and pretty much foolproof. The tartness of the grapefruit is mellowed out by earthy rosemary, so the result is not too overwhelming on the palate.
The wonderful thing about this recipe is that you can try other flavor combinations, depending on what you have on hand.
Out of grapefruit? Try orange. No rosemary? Substitute a bit of marjoram. Experiment freely and let me know which other flavors turn out well for you!
Grapefruit-Rosemary Bread
Makes 1 (9-inch) loaf
Ingredients
Dry Ingredients
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
Wet Ingredients
2 eggs
1/2 cup buttermilk
2 tablespoons butter, melted
2 tablespoons honey
Zest from 1 large grapefruit
1 teaspoon minced fresh rosemary
For the Glaze
1/8 to 1/4 cup grapefruit juice
1 cup powdered sugar
Making your grapefruit-rosemary bread
To quickly zest an entire grapefruit, a Microplane comes in very handy. You should get around 3 tablespoons of zest from a large fruit.
Preheat oven to 350°F.
In a bowl, combine all the dry ingredients and set aside.
In a separate large bowl, whisk the eggs.
Whisk in the buttermilk, melted butter, and honey one at a time, until all the wet ingredients are well blended.
Add the dry ingredients and stir with a spoon/spatula until the batter is evenly mixed. It should only take a couple minutes of stirring to get a rich, even consistency.
Stir in the grapefruit zest and rosemary.
Line a loaf pan with parchment paper and pour in the batter, smoothing out the top so the batter is level.
Bake for about 45 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
Meanwhile, make your glaze. In a small bowl, whisk together the grapefruit juice and as much powdered sugar as needed (around 1 cup, maybe more) to make a smooth, thin glaze.
When the bread is done baking, remove the pan from the oven and allow it to cool slightly.
Lift the bread out of the pan and drizzle the glaze over the entire loaf, making sure to get all sides.
The glaze will harden in a few minutes, creating a tasty, tart crust. Slice and serve with your favorite coffee or tea!
Grapefruit-Rosemary Bread
This is one of my favorite breakfast breads and tea pastries, so simple to whip up and pretty much foolproof. The tartness of the grapefruit is mellowed out by earthy rosemary, so the result is not too overwhelming on the palate.
Ingredients
Dry Ingredients
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar
Wet Ingredients
- 2 eggs
- 1/2 cup buttermilk
- 2 tablespoons butter, melted
- 2 tablespoons honey
- Zest from 1 large grapefruit
- 1 teaspoon minced fresh rosemary
For the Glaze
- 1/8 to 1/4 cup grapefruit juice
- 1 cup powdered sugar
Instructions
- Zest grapefruit and set aside.
- Preheat oven to 350°F.
- In a bowl, combine all the dry ingredients and set aside.
- In a separate large bowl, whisk the eggs.
- Whisk in the buttermilk, melted butter, and honey one at a time, until all the wet ingredients are well blended.
- Add the dry ingredients and stir with a spoon/spatula until the batter is evenly mixed.
- Stir in the grapefruit zest and rosemary.
- Line a loaf pan with parchment paper and pour in the batter, smoothing out the top so the batter is level.
- Bake for about 45 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
- Make the glaze while the loaf is cooling. In a small bowl, whisk together the grapefruit juice and as much powdered sugar as needed (around 1 cup, maybe more) to make a smooth, thin glaze.
- Drizzle the glaze over the cooled loaf.
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View the Web Story on grapefruit-rosemary bread recipe.
anyone else’s bread (and dough) turn out more dry? when pouring it into the prepared loaf pan, it’s more of a clump…wondering why?
This is more like a batter (akin to a very thick pancake batter) rather than a dough. There could be a few reasons why yours is turning into dough: 1) type of flour used (I use unbleached all-purpose flour), 2) measurement of flour (I don’t sift; I use the “scoop and sweep” method of measuring flour), or 3) method of mixing (you only need to use a large spoon to mix by hand). There is no kneading involved and the batter should be pourable, just as it shows in the picture above.
Check back in summer, when I do figs and tomatoes. 😉
This looks great.
Being as I’m in Citrus-less land ( otherwise known as puddletown Oregon )
How would you like to trade citrus for some of the great things I make? ( Smoked Steelhead/Salmon, Salami, other Charcuterie, pickles, jams, and liqueurs?)
I”m really tired of reading all these awesome citrus recipes and not being able to wallk outside and pick some 🙂
TToddd
http://www.portlandcharcuterieproject.blogspot.com