Grapefruit Raspberry Bread
inspired by ina garten
ingredients
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup vanilla yogurt (I use non-fat)
1 cup + 1 tablespoon sugar
3 eggs
3 teaspoons grapefruit zest (I just zest one grapefruit and use it all)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups raspberries
1/3 cup grapefruit juice
directions
Preheat the oven to 350°F. Grease a loaf pan or a few mini loaves.
Sift together the flour, baking powder, and salt. In another bowl whisk together the yogurt, 1 cup sugar, eggs, zest, vanilla and oil.
Slowly add the dry ingredients into the wet ingredients (I use my electric mixer). Coat the raspberries in a spoonful of flour (to prevent them from sinking to the bottom). Fold the raspberries gently into the batter.
Pour the batter into the prepared pan/s and bake for about 35 (small loaves) - 55 (large loaf) minutes.
While your bread is baking, cook the 1/3 cup grapefruit juice and that extra tablespoon of sugar in a small pan until the sugar completely dissolves. Set aside to cool.
When the loaves are done, allow to cool for a few minutes. While the cake is still warm, poke a bunch of tiny holes in it with a toothpick and use a butter knife to go around the outside edges (releasing it from the pan) pour the lemon-sugar mixture over the cake and allow it to soak in. Remove loaves from pans and allow to cool completely on a cooling rack.
Don't eat the whole loaf at once!
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