Reviewed: May 23, 2012

EXTREMELY dry -

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Reviewer:

bertaw

Reviewed: Feb. 14, 2012

Did not find it "zingy" at all. Will find some other way to use my grapefruits.

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Reviewer:

calikirks

Reviewed: Apr. 23, 2010

I had the same problem, was very dry, and crumbly. no grapefruit taste. I tried it a second time add zest, brown sugar, and shortening. no better, the zest made it taste like the peel!

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Reviewer:

leah

Cooking Level: Intermediate

Living In: Cottonwood, Arizona, USA

Reviewed: Mar. 23, 2010

Four stars with revisions (I don't think I would even try to make the original version.). I took clues from others and changed this recipe quite a bit. Used 2 cups of flour instead of 3, used 2 eggs instead of 1. Whipped 1/3 c. honey, 1/3 cup brown sugar and 1/3 cup white sugar with 1/2 cup butter instead of 1/4. Added vanilla and cinnamon. Left out the walnuts (didn't have) and mixed chopped pecans with pure maple syrup and raw sugar and sprinkled on top. Baked in 9x13 glass pan instead of loaf. Brought it to work and the guys loved it. We have so many grapefruits here in Phoenix this time of year, I will definitely make it again (with my revisions).

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Reviewer:

GrandmaMJ

Reviewed: Feb. 9, 2010

The outside of this bread was so hard I had trouble biting through some parts of it. The inside was too soft, and was only saved by a few minutes in the toaster oven. The bitter aftertaste of the grapefruit ruined a pretty decent initial flavor. I made a juice icing with powdered sugar, but even that couldn't save it. It might have been better in muffin form as it would have been more evenly cooked.

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Reviewer:

Meandering Fox

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Jacksonville, Florida, USA

Reviewed: Mar. 13, 2009

Overall I was satisfied with this bread. I found it to be moist and a good density. I did not have enough grapefruit juice so I added some lemon and a little sugar to compensate. I think some zest would go a long way to make this taste better while adding some zing to it, something it is lacking. The top did start to get dark while the rest was still very moist, but in the end, it was good. I will try it again with orange as well.

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Reviewer:

KEVVY13

Cooking Level: Intermediate

Home Town: Parlier, California, USA

Reviewed: Feb. 19, 2009

One big problem with this is that it doesn't even remotely taste of grapefruit. The zest of a whole grapefruit would definitely help. It wouldn't help though with the fact that the bread is far too dense, and that the inside takes 20 minutes longer to cook than the outside, leaving the outside dry and a bit crunchy. I will never ever make this recipe again.

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Reviewer:

Asmyr

Reviewed: Jan. 7, 2009

I think that the concept is great but like everyone that has rated this, changes are necessary for any success. I will not make this again as written.

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Reviewer:

Gail

Reviewed: Dec. 15, 2008

I used whole wheat flour instead of regular, and added a little extra honey. This bread is ok, but nothing special. Its has potential, but it definitely missing something... I just don't know what. It seems a bit dry and I'm sure a little applesauce would help. Might dry this one again, with a little experimentation.

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Reviewer:

Amberger

Cooking Level: Professional

Home Town: Reno, Nevada, USA

Reviewed: Sep. 21, 2008

After reading the many poor reviews I almost passed over this recipe. However, I am glad I did not! An avid grapefruit eater I wanted to find a nice bread recipe that was not only easy to make but really captured the taste. This recipe does! I did change a couple things for my own taste (an extra egg, some grapefruit zest, replaced one cup of flour with .5 cup of sugar and .5 cup of brown sugar).. the result is a brightly flavoured favorite!

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