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Sweet and slightly sour, this bread is utterly addicting!
For the bread:
Start by combining the flour, sugar, yeast and salt in the bowl of a stand mixer. Set aside for a moment.
In a microwaveable bowl, add the milk and butter. Put it in the microwave and heat for about 45 seconds or until the butter is melted. Add the cold water to the butter and milk and stir to combine. Pour this mixture into the stand mixer bowl over the dry ingredients. Give it a quick stir. Add the eggs.
Place the dough hook on the mixer and let it knead on medium speed for 5 minutes.
After 5 minutes, remove the dough and place it in a bowl sprayed with cooking spray. Lay a towel over the bowl and place in a warm spot. Let the dough rise for about an hour or until doubled. Mine took a little longer—maybe an hour and a half.
For the grapefruit sugar:
Put the sugar into a medium sized bowl. Wash the grapefruit and zest it into the bowl with the sugar. Give it a quick stir. Set aside for now.
For the grapefruit cream cheese glaze:
Juice the grapefruit and combine juice with powdered sugar and cream cheese in a medium bowl. Whisk until fully combined.
Preheat oven to 325 F.
Once the dough rises, heavily flour your working surface and plop the dough in the middle. Give the dough a good dusting of flour as well. Roll the dough out into a rectangle that’s roughly 20×12 inches or so. Pour the melted butter over the dough and spread using a spatula. Sprinkle the grapefruit sugar over the top.
Mark every 4 inches of the dough (going lengthwise) then cut on the marks, cutting it into 5 strips using a pizza cutter. Gently stack the dough strips on top of each other and mark again to make 6 equal sections. Cut using a serrated knife. Place the dough cut side up in a loaf pan that has been sprayed generously with cooking spray.
Bake in a 325 F oven for 40-50 minutes. Mine took 50 minutes. Then remove it from the oven and let the bread cool in the pan for about 5 minutes. After 5 minutes, invert the pan and place bread on your serving dish. Drizzle with the grapefruit cream cheese glaze and enjoy!
Recipe adapted from: Leite’s Culinaria
This Low Fat Banana, Date & Nut Bread may be low on fat, but it’s not low on flavor! It’s perfect to enjoy with that morning tea or coffee. This recipe makes two loaves, one to eat now, and one to put in the freezer to enjoy later.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!