Side Pannel
Marbled Chocolate Grapefruit Bread
Marbled Chocolate Grapefruit Bread
- Recipe Submitted by maryjosh on 03/05/2019
Ingredients List
- For the bread:
- 1 1/2 cups all purpose flour
- 1/2 cup brown sugar, lightly packed
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- zest from one grapefruit (about 1 tablespoon)
- 1 egg
- 1/2 cup canola oil
- 1/2 cup buttermilk
- juice from one grapefruit (about 1/2 cup)
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 1/4 cup semisweet chocolate chips
- For the glaze:
- 2 tablespoons unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 tablespoon water
Directions
Preheat the oven to 350 degrees F. Lightly spray a loaf pan with cooking spray.
In a large bowl, whisk together the flour, brown sugar, baking powder, salt and grapefruit zest. In another bowl, whisk together the egg, oil, buttermilk, grapefruit juice and vanilla. Pour the wet mixture into the dry ingredients and mix until just combined.
Move half of the batter (this doesn’t need to be exact, I just eyeball it!) to another bowl and add the cocoa powder, mixing it into the batter. To the white bowl of batter, fold in the chocolate chips.
Alternate scoops of the two batters into the prepared loaf pan. When all the batter is used up, use a spatula to swirl the batters in the loaf pan. Bake for 45-50 minutes or until a toothpick inserted into the centre of the loaf comes out clean. Let cool completely before removing from the pan.
Make the glaze. In a small saucepan over medium heat, melt the butter. Add the powdered sugar, vanilla, cinnamon and water. Heat, stirring, until the glaze is smooth. If it is too thick, add a little more water to thin it out. Drizzle it over top of the bread, it will set almost immediately.
In a large bowl, whisk together the flour, brown sugar, baking powder, salt and grapefruit zest. In another bowl, whisk together the egg, oil, buttermilk, grapefruit juice and vanilla. Pour the wet mixture into the dry ingredients and mix until just combined.
Move half of the batter (this doesn’t need to be exact, I just eyeball it!) to another bowl and add the cocoa powder, mixing it into the batter. To the white bowl of batter, fold in the chocolate chips.
Alternate scoops of the two batters into the prepared loaf pan. When all the batter is used up, use a spatula to swirl the batters in the loaf pan. Bake for 45-50 minutes or until a toothpick inserted into the centre of the loaf comes out clean. Let cool completely before removing from the pan.
Make the glaze. In a small saucepan over medium heat, melt the butter. Add the powdered sugar, vanilla, cinnamon and water. Heat, stirring, until the glaze is smooth. If it is too thick, add a little more water to thin it out. Drizzle it over top of the bread, it will set almost immediately.
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