Bright, citrusy, and topped with the most gorgeous candied grapefruit slices, this Candied Grapefruit Quick Bread is an absolute showstopper. A soft yogurt-based loaf infused with grapefruit juice and zest, drizzled with a tart-sweet grapefruit glaze, and finished with jewel-like candied grapefruit.

If you’ve never baked with grapefruit before, you’re in for a treat. This bread has a sunny citrus flavor, a little more complex than lemon but not quite as sweet as orange. This grapefruit bread is perfect for when you want something refreshing but still rich and satisfying.

I’m a big fan of baking with citrus all year long, but grapefruit is especially exciting because it doesn’t show up nearly as often in desserts. In fact, the only reason grapefruit is making an appearance in this year’s Quick Bread of the Month series is because we received grapefruit in our CSA share last month. But after making this bread, I will certainly be picking up grapefruit more frequently!

The base of the bread is a simple yogurt quick bread, which I love for its tender crumb and subtle tang. The yogurt pairs beautifully with the grapefruit, and the oil-based batter keeps the loaf moist for days. You don’t need a mixer—just a few bowls, a whisk, and a loaf pan.

The glaze is a quick whisk of confectioners’ sugar and grapefruit juice, poured over the cooled loaf so it forms a crackly, sugary coating. And those candied grapefruit slices? They’re easier to make than you think, and the end result looks like something straight from a bakery display case.

Ingredients and Substitutions

Here’s what you’ll need to make this grapefruit quick bread, along with some key recipe notes and substitutions listed below.

• Egg: To make an egg-free version, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested for 5 minutes).
• Plain Whole Milk Yogurt: Swap with full-fat Greek yogurt or sour cream. For a dairy-free version, use coconut or almond milk yogurt.
• Vegetable Oil: Any neutral oil, like canola, grapeseed, or avocado oil will work.
• Grapefruit: We’re using both the zest and the juice. Swap with other citrus (lemon, lime, orange, blood orange) for a fun twist.
• Flour: To make a gluten-free version, use a cup-for-cup gluten-free flour blend.

How to Make Candied Grapefruit Quick Bread

1. Mix Wet Ingredients: Whisk the egg, yogurt, oil, grapefruit zest, and grapefruit juice until smooth.

2. Add Dry Ingredients: Stir in the flour, sugar, baking powder, and salt until just combined. Don’t overmix!

3. Bake: Pour into the prepared pan and bake until golden and a toothpick comes out clean. Cool completely.

4. Make the Glaze: Whisk the grapefruit juice and confectioners’ sugar until smooth, then drizzle over the cooled loaf.

5. Candy the Grapefruit: Simmer thin grapefruit slices in sugar syrup until translucent, then cool on wax paper. Arrange the candied slices on top of the glazed loaf.

Zest is Best!

When baking with citrus, zest is best, providing far more concentrated flavor than the citrus juice. Why is this the case? It’s time for my favorite subject… kitchen chemistry!

Kitchen Chemistry

Citrus zest contains aromatic oils and volatile compounds that are fat-soluble, allowing them to disperse evenly throughout the batter for a stronger, more consistent flavor.

Another benefit? Zest doesn’t add acidity the way juice does, so it won’t react as strongly with leavening agents. This helps maintain a balanced rise without tipping the batter toward an overly tart taste. Juice adds important tang and moisture, but zest is where the citrus magic happens!

Tips and Tricks for the Best Grapefruit Bread

1. Use fresh grapefruit: Bottled juice lacks the bright, aromatic quality of fresh-squeezed.
2. Don’t overmix the batter: Overmixing develops gluten, making the bread tough.
3. Check for doneness early: Oven times vary, so start checking at 50 minutes. If the top of the bread is getting too dark, tent with foil for the rest of the bakinng time.
4. Cool completely before glazing: Warm bread will melt the glaze instead of letting it set.
5. Slice grapefruit evenly for candying: Thin, uniform slices cook more evenly and look prettier.
6. Use the leftover syrup: It’s perfect for cocktails, tea, or brushing on cake layers.
7. Store candied grapefruit separately: If you’re making the bread ahead of time, store the candied grapefruit in a separate container and add it to the bread before serving. This prevents the bread from getting soggy.
8. Storage: This grapefruit bread can be stored at room temperature for 2-3 days, refrigerated for 5 days, or frozen without the candied grapefruit for up to 3 months.
9. Recommended Tools: Loaf Pan | Microplane Zester | Juicer | Instant Read Thermometer | Cooling Rack

More Citrus Recipes

• Grapefruit Tart
• Best Key Lime Pie Bars
• Tequila Lime Margarita Pie
• Lemon Pie
• Orange Creamsicle Bundt Cake
• Buttermilk Lime Quick Bread

2016 Quick Bread of the Month Series