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Grapefruit Poppy Seed Bread

Grapefruit Poppy Seed Bread

I have never really been a fan of lemon coupled with poppy seeds, whether in muffin or bread or cake form. But I had these grapefruits on hand, and I wanted to incorporate them into a baked good, something cozy and snacky and rather wholesome. I contemplated a grapefruit curd (more dessertish than desired), a grapefruit-scented scone. I am not entirely sure why, when I saw Lottie + Doof’s handsome Poppy Seed Cake yesterday, poppy seeds and grapefruit seemed like a good match. I think it had something to do with how attractive that little square slice was, how it hearkened to some vague Eastern European childhood that wasn’t mine to claim. So I reconsidered the humble poppy seed loaf. And it turned out wonderfully.

Grapefruit in this context is quieter and sweeter than its small yellow cousin. Where lemons are bright, loud and forward, the grapefruit is gentle, subtle, quiet. It perfumes the bread, and I mean that in the best possible way. And the poppy seeds add a wonderful texture where in other places you might have thrown in a handful of nuts. The olive oil and yogurt keep the bread moist and are a really fantastic substitute for eggs and butter. Plus, it adds this vaguely Mediterranean quality to the bread. I like to think so, anyway.

GRAPEFRUIT POPPY SEED BREAD
Yield: one loaf

1 cup all purpose flour
1 cup white whole wheat flour
1 cup sugar
3 tablespoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup lowfat Greek yogurt
1/4 cup olive oil
1/3 cup grapefruit juice
1 tablespoon grapefruit zest

Preheat oven to 350 degrees.

In a large mixing bowl, whisk together all of the dry ingredients. In a separate bowl, combine the wet ingredients until blended. Slowly fold the wet ingredients into the dry, mixing.

Grease a 9×5 inch loaf pan. Spoon batter into pan. Bake for about 65-70 minutes. Insert a toothpick into the bread to see if it’s done; it it comes out clean, the bread is ready. Allow to cool for at least 5 minutes before serving.

Can be kept at room temperature for 2-3 days. If you haven’t finished all of it by then, place the rest in the fridge or freezer.

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  • stephanie - January 28, 2011 - 5:44 pm

    Smart thinking. I bet it was refreshingly delish! You take great photos.ReplyCancel

  • Lynda - January 29, 2011 - 7:15 am

    I have a whole box of grapefruit in my kitchen, and I was wondering about a bread. This is perfect.ReplyCancel

  • Paula - January 29, 2011 - 8:42 am

    oh, this looks so delicious! I`m absolutely sure that`s really tasty!

    Have a great time,
    PaulaReplyCancel

  • Joanne - January 29, 2011 - 5:26 pm

    I am a BIG grapefruit lover and also have a certain penchant for poppy seed loafs. This looks like a beautiful marriage of the two!ReplyCancel

  • NicoleD - January 31, 2011 - 10:24 am

    I saw the Lottie+Doof post, too and it reminded me of this German Christmas bread my Mom used to purchase from a bakery near by Grandmother’s home when I was a kid. It had a yeast exterior with a dried fruit-poppyseed filling. She barely let us touch it :)This combination of grapefruit, poppyseeds and olive oil sounds really, really good.ReplyCancel

  • ed - January 31, 2011 - 10:52 am

    Now I know what to do with the poppy seeds that are getting old in my spice closet. Can’t wait to try the recipe.ReplyCancel

  • kimberley - February 2, 2011 - 9:51 am

    @stephanie: it was lovely. thanks!
    @Lynda: it is indeed a perfect way to use grapefruit.
    @paula: thank you!
    @Joanne: You’re right! It’s totally a beautiful marriage of the two.
    @Nicole: Yeah, I love the olive oil element. And aren’t moms supposed to share dessert with their kids? :)
    @ed: this is definitely a great use for leftover poppy seeds.ReplyCancel

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