Prep: 15 mins | Bake: 55 mins + cooling | Makes: 1 loaf (16 slices

Ingredients:

1 cup butter, softened

1 2/3 cups sugar, divided

3 large eggs

3/4 cup (6 oz.) vanilla yoghurt

3 tbsp poppy seeds

2 tbsp grated grapefruit peel

1 1/2 tsp vanilla extract

2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

Glaze:

1/4 cup confectioners’ sugar

2 tbsp grapefruit juice

Instructions:

  1. Preheat oven to 350°F. In a large bowl, cream butter and 1 1/3 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yoghurt, poppy seeds, grapefruit peel and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
  2. Transfer to a greased 9×5″ loaf pan. Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, in a small bowl, mix grapefruit juice and remaining sugar.
  3. Remove bread from oven. Immediately poke holes in bread with a fork; slowly pour juice mixture over brad. Cool in pan 10 minutes; remove to wire rack to cool completely.
  4. In a small bowl, mix the glaze ingredients; drizzle over bread.