grapefruit raspberry bread

We've been out to the desert a few times this spring and we've got quite the collection of ripe grapefruits.  I'm not a huge fan of grapefruit all on it's own, but luckily I'm a huge fan of this bread so they certainly won't go to waste.  This stuff is so good I'm not sure it can even be called bread - maybe cake?  Well, whatever you call it, it's definitely worth making a batch.  In fact, my sous-chef, Carson, claims "I'm never eating anything else but this.  FOREVER!"

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!