*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
After reading the many poor reviews I almost passed over this recipe. However I am glad I did not! An avid grapefruit eater I wanted to find a nice bread recipe that was not only easy to make but really captured the taste. This recipe does! I did change a couple things for my own taste (an extra egg some grapefruit zest replaced one cup of flour with.5 cup of sugar and.5 cup of brown sugar).. the result is a brightly flavoured favorite!
Just by looking at the measurements of this recipe I knew it wouldn't work for me. I read through some of the reviews and edited it to work for me. The recipe on it's own should get three stars. With my adjustments it's more than. I used a half cup of softened butter and whipped it with the sugar using half white and half brown until fluffy. I then added two eggs instead of one and threw in a little vanilla flavoring. I used the full amount of oats but I ground them down in my blender to make a smoother consistancy. I only needed one cup of flour not three. I cut back the baking flour to two teaspoons. I alternated the grapefruit juice with the dry ingredients to keep the batter consistant and folded in a 1/2 c. of grapefruit sections I'd cut into thirds. I also added a 1/2 c. of cubed pears and a tsp. of pumpkin pie spice. This turned out interesting. Very tasty. This was useful for me as it used items that I had on hand and it will be great for a quick breakfast for the kids and I tomorrow. It's best with a little butter spread on.
Four stars with revisions (I don't think I would even try to make the original version.). I took clues from others and changed this recipe quite a bit. Used 2 cups of flour instead of 3 used 2 eggs instead of 1. Whipped 1/3 c. honey 1/3 cup brown sugar and 1/3 cup white sugar with 1/2 cup butter instead of 1/4. Added vanilla and cinnamon. Left out the walnuts (didn't have) and mixed chopped pecans with pure maple syrup and raw sugar and sprinkled on top. Baked in 9x13 glass pan instead of loaf. Brought it to work and the guys loved it. We have so many grapefruits here in Phoenix this time of year I will definitely make it again (with my revisions).
I too was given some grapefruit that I need to use up. Will make again if blessed with more grapefruit someday. I'm giving this recipe a 5 although mine was actually a 4.5 in my husband's opinion. I altered the recipe after reading everyones reviews and falling short on some oats. I used 4 packets of instant oatmeal (3 w/ apples 1 w/ cinnamon) and substituted bulgar wheat=1/2cup (hot water saturated like tabouli). Because I like things sweet tasted the batter before egg was added in addition to the honey I also added Sugar in the Raw to the recipe aproximately 1/4 cup added a bit more juice to make the batter more liquidy as my batter was stiff (Probably due to my added bulgar wheat) so added maybe 1/4 cup more. I also sprinkled the top with almonds and Sugar in the Raw. My bread is very filling and wonderfully textured and I love the crunch on top with the sugar and almonds. Yum.
I was given a ton of grapefruit and had no idea what to do with it. I do not really like it plain. I juiced them for this recipe (which I doubled) and it came out wonderfully. I was short on honey and flour so I supped a little maple syrup and wheatgerm/cake flour respectively. The bread is not overly sweet but flavorful with just a hint of fruit underneath. The walnuts add nice crunch. I refrigerated the batter overnight and the next morning it was pretty thick. I was worried that would affect the bread but it didn't seem to. The next time I make this I might add more cinnamon. It is excellent served with cream cheese ricotta and jam.
I loved this recipe but I altered it. I used 2 cups of whole wheat flour and 1 cup white flour. I used orange juice instead of grapefruit juice so it wasn't tart or bitter. It was slightly sweet. Instead of nuts I used raisins. They added sweetness to the bread that made it more palatable to me. It still wasn't overly sweet. It was a little crumbly and heavy and the dough didn't pour so much as was plopped into the pan. It took me 1 hour and 15 minutes.
Okay being the health nut that I am! I changed the recipe to Whole wheat flour and added FLax seed Meal. I did not use nuts or honey but did use Applesauce. I also used cranberry raisins. I thought it was fantastic but a little dry. I think leaving the honey out might have hurt the moisture issue. I guess the way I made it was a 4.5 but the recipe itself is a 5! Enjoy!
I really enjoyed this recipe. I substituted the all purpose flour for wheat flour and it did not seem to negatively affect the bread. It was especially good with some whipped honey butter on top. Very good very easy.