I like to think that citrus fruits being in season during the winter season is nature’s way of making up for the sometimes endless cold and dreary days. Especially in February and early March when winter seems like it just keeps hanging on and spring is still so far away, suddenly it’s not so bad when we cut into a perfectly sweet orange.
I haven’t baked much with grapefruit in the past, but I have to say those days are O-VER. This Yogurt Grapefruit Poppy Seed Bread is my newest citrus obsession and I have plans to make it over and over again until Father Winter decides to make his exit. And likely beyond.
I have to admit – I wasn’t expecting to love this bread as much as I did and I certainly wasn’t expecting Marc to love it either. He’s more of a peanut butter and chocolate kinda guy, and citrus desserts don’t usually do much for him. But after I gave half the loaf to a homeless man (I didn’t have any money on me!) and ate almost the entire other half myself, he was more than bummed after he tried a piece that there was no more left.
Really, what’s NOT to love about this bread? It’s lightly sweetened, slightly healthified with the addition of whole-wheat flour and coconut oil, and then un-healthified with a legit grapefruit glaze. It all evens out, I’m pretty sure. What it all turns out to be, really, is a deeeeelicious snack/breakfast/breakfast bread that brightens up even the gloomiest of days!