Pomelo Yogurt Loaf

Pomelo Yogurt Loaf

Details

Prep Time:  30 minutes
Cook Time:  50 minutes
Ready In:  minutes

Cuisine: 
Categories:  ,

Yields or Serves:   Makes 1 Loaf

Rating:
[Total: 1   Average: 5/5]

I like to take advantage of winter citrus. We’ve been buried in non-stop snow here on the east coast and making things with citrus has become something of an obsession these days. If you don’t have access to pomelo then use grapefruit.

  • Loaf
  • 1 1/2 Cups Unbleached Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 1 Cup Plain Whole Milk Yogurt
  • 1 Cup Sugar
  • 3 Large Eggs (Room Temperature)
  • 1 Teaspoon Vanilla Extract
  • 1 Tablespoon Pomelo Zest
  • 1/2 Cup Olive Oil
  • Syrup
  • 1/3 Cup Pomelo Juice
  • 1 Tablespoon Sugar
  • Glaze
  • 2 Tablespoons Pomelo Juice
  • 1/2 Cup Powdered Sugar
  1. Preheat oven to 350 degrees.
  2. Grease 8 1/2 x5 1/4 x 2 1/2-inch loaf pan. Line bottom with parchment paper. Set aside.
  3. In medium-size bowl combine flour, baking powder, and kosher salt.
  4. In large-size bowl beat yogurt, sugar, eggs, zest, and vanilla.
  5. Gradually whisk flour mixture into wet mixture. With spatula fold in olive oil. Blend thoroughly.
  6. Transfer batter into prepared loaf pan.
  7. Place in oven 50 minutes until toothpick comes out clean.
  8. While loaf is baking make syrup by combining pomelo juice with sugar in small pan over medium heat until sugar dissolves and mixture is clear. Remove from heat and set aside.
  9. Remove loaf from oven and allow to cool in pan 10 minutes.
  10. Remove from pan and carefully place on baking rack over a sheet pan. While loaf is still warm evenly pour syrup over top and allow to soak in. Cool.
  11. To make glaze combine pomelo juice and powdered sugar. Pour over bread.
  12. Serve at room temperature.
  13. Makes 1 Loaf
  14. Prep Time: 30 Minutes Cook Time: 50 Minutes Total Time: 80 Minutes
  15. ©Tiny New York Kitchen © 2021 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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