Ginger’s subtle spiciness pairs with the tropical tastes of grapefruit and lime in this recipe. With its hint of sweetness, this bread makes just as well-suited a companion to fruit salad as it does to a sharp slice of Manchego or parmesan cheese.
Courtesy of Casey Barber
|2 cups (8 1/2 oz) all-purpose flour||1/2-inch piece fresh ginger, peeled and grated|
|2 teaspoons baking powder||1/2 cup grapefruit juice, from 1 small or 1/2 a large grapefruit|
|1/2 teaspoon kosher salt||2 tablespoons lime juice (from about 2 limes)|
|1 cup (7 oz) granulated sugar||2 large eggs|
|2 tablespoons grapefruit zest (from 1 small or 1/2 a large grapefruit)||8 tablespoons (4 oz; 1 stick) unsalted butter, melted|
|zest of 1 lime|
Preheat the oven to 350F. Spritz a standard loaf pan, a 12-well standard or 24-well mini muffin tin, an 8-inch round or square baking pan, or a Bundt pan with nonstick baking spray.
Whisk the flour, baking powder, and salt together in a large bowl.
Pulse the sugar, grapefruit and lime zests, and ginger together in a mini food processor for 10 seconds, then add to the flour.
Whisk the grapefruit and lime juice, eggs, and butter together in a small bowl.
Gently stir the wet ingredients into the dry ingredients just until incorporated, being careful not to overmix the batter.
Pour the batter into the prepared pan(s). Bake until the bread is golden brown and a toothpick inserted into the center comes out clean. Timing will vary based on the pan used, but will range from approximately 20 minutes for mini muffins, 30 minutes for regular muffins, and 45 minutes to an hour for cake, loaf, or Bundt pans.
Transfer the pan(s) to a wire rack and let cool for 10 minutes. Transfer the bread(s) to the rack, sliding a knife around the edges to loosen the bread if necessary, and cool completely.
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