Grapefruit is severely under-rated, in my opinion, but I’m here to change that by convincing you to make this grapefruit olive oil loaf with whipped cream yogurt topping. With the subtle, citrusy sweetness of fresh grapefruit combined with the richness of olive oil, this loaf is the ideal breakfast or dessert or every day snack. And we can’t forget about the whipped cream yogurt topping — it’s the ideal balance of tangy and sweet, but not too sweet that perfectly compliments the loaf.
ingredients needed for this grapefruit olive oil loaf with whipped cream yogurt topping
grapefruit olive oil loaf:
- 1 cup granulated sugar – sweetness that balances the tang of the grapefruit.
- zest of two grapefruits – fresh, aromatic zest is key for infusing a strong grapefruit flavor.
- 1 cup whole milk – at room temperature for the best texture.
- 1/2 cup olive oil – a high-quality olive oil adds moisture and richness to the loaf.
- 2 eggs – also at room temperature to ensure even mixing.
- 1 teaspoon vanilla extract – for a touch of warm flavor.
- 2 cups all-purpose flour – the base of the loaf.
- 2 teaspoons baking powder – helps the loaf rise and become fluffy.
- 1/2 teaspoon baking soda – aids in even leavening and tenderness.
- 1/2 teaspoon kosher salt – balances the sweetness and enhances flavors.
whipped cream yogurt topping:
- 1/2 cup heavy cream – to make the topping smooth and creamy.
- 1 tablespoon granulated sugar – adds a little sweetness to the cream.
- 1/2 cup full-fat Greek yogurt – gives the topping a tangy and creamy flavor.
- 1/2 teaspoon vanilla extract – adds a hint of sweetness to the topping.
how to make the grapefruit olive oil loaf with whipped cream yogurt topping
This grapefruit olive oil loaf recipe comes together in one bowl and could not be easier to make. Here’s how we make it:
- preheat the oven and prepare the pan
Start by preheating your oven to 350°F. Grease a 9-inch loaf pan with butter or oil, and line it with parchment paper to make sure the loaf comes out easily once baked. - prepare the zesty sugar mixture
In a large mixing bowl, add the granulated sugar and grapefruit zest. Use your fingers to rub the zest into the sugar. This step helps release the natural oils from the zest, which will infuse the sugar with a fragrant grapefruit aroma and flavor. - mix the wet ingredients
To the sugar mixture, add whole milk, olive oil, eggs, and vanilla extract. Whisk everything together until the mixture is smooth and well combined. - incorporate the dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture and stir with a rubber spatula until just combined. It’s okay if there are a few lumps; just don’t overmix. - bake the loaf
Pour the batter into the prepared loaf pan and smooth the top. Bake the loaf in your preheated oven for 40-55 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the loaf cool in the pan for about 15 minutes, then transfer it to a cooling rack to cool completely.
how to make the whipped cream yogurt topping
While the loaf cools, let’s whip up the dreamy topping. The combination of greek yogurt and heavy cream creates a creamy and slightly tangy layer that pairs beautifully with the sweetness of the loaf.
- whip the heavy cream
In a medium mixing bowl, add heavy cream and granulated sugar. Using a stand mixer or hand mixer, beat the mixture on medium-high speed until soft peaks form, about 3-5 minutes. - add yogurt and vanilla
Once the cream has reached soft peaks, add the greek yogurt and vanilla extract. Continue to mix for another 1-2 minutes until stiff peaks form, giving the topping a thick, stable texture.
why olive oil and grapefruit work so well together
Similar to oranges or lemons with olive oil, grapefruits and olive oil work perfectly together.
- Olive oil is naturally rich and fruity, with a slight peppery finish. It’s a wonderful substitute for butter in cakes, as it keeps the loaf moist while adding depth of flavor.
- Grapefruit, with its bright, citrusy zing, offers a refreshing contrast to the richness of olive oil. Its slightly tart and sweet flavor makes it an ideal partner in baked goods, providing a lively, aromatic element to balance the richness.
equipment you’ll need
Here’s the equipment you’ll need to make this grapefruit olive oil loaf and whipped cream yogurt topping:
- 9-inch loaf pan – To bake the loaf.
- Parchment paper – To line the loaf pan for easy removal.
- Large mixing bowls – For mixing your wet and dry ingredients.
- Whisk – To combine the wet ingredients.
- Rubber spatula – To fold the dry ingredients into the wet mixture gently.
- Stand mixer or hand mixer – For whipping the heavy cream and yogurt topping.
- Cooling rack – To cool the loaf once it’s baked.
other recipes you’ll love
- zucchini bread with salted maple whipped cream
- carrot cake loaf with brown butter cream cheese frosting
- black sesame cinnamon rolls
- banana streusel muffins
grapefruit olive oil loaf cake
ingredients
grapefruit olive oil loaf
- 1 cup (200 g) granulated sugar
- zest of two grapefruits
- 1 cup (227 g) whole milk at room temp
- 1/2 cup (100 g) olive oil
- 2 eggs at room temp
- 1 teaspoon vanilla extract
- 2 cups (260 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
whipped cream yogurt topping
- 1/2 cup (113 g) heavy cream
- 1 tablespoon granulated sugar
- 1/2 cup (113 g) full-fat greek yogurt
- 1/2 teaspoon vanilla extract
instructions
- Preheat the oven to 350F. Grease and line a 9-inch loaf pan with parchment paper.
- Add the sugar and grapefruit zest to a large bowl. Use your hands to rub the zest into the sugar, releasing the oils.
- Add the milk, olive oil, eggs, and vanilla extract. Whisk until combined.
- Add the flour, baking powder, baking soda, and salt. Use a rubber spatula to gently mix until just combined, a few lumps may remain.
- Pour the batter into the prepared loaf pan. Transfer to the oven and bake for 40-55 minutes, until an inserted toothpick comes out clean. Let the loaf cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
- While the loaf cools, make the topping. Add the heavy cream and sugar to a medium bowl. Use a stand or hand mixer to mix until soft peaks form, about 3 to 5 minutes.
- Add the yogurt and vanilla extract. Mix until stiff peaks form, 1 to 2 minutes.
- When the loaf is completely cooled, slice the loaf and top each slice with a dollop of the whipped cream yogurt. Drizzle with olive oil and enjoy!
Notes
Keep any extra loaf in an airtight container on the counter. Keep any extra whipped cream yogurt in an airtight container in the fridge.
Leave a Reply