Grapefruit Cake with Pistachios is a one-bowl quick bread with a mild citrusy flavour and crunchy pistachios. It’s dairy-free and vegan, and made with wholesome ingredients, so you can even enjoy a slice or two for breakfast!
Another Snowmageddon 2020 creation – grapefruit pistachio quick bread. I’ve lost count of how many times I’ve made this loaf recipe. It pretty much worked out on the second recipe test, but I continued to make it to try out different flours, sugars and glazes/frostings.
In the end, I think this one works best with whole wheat flour, cane sugar and a sprinkling of pistachios baked into the top.
I also kept making it because it was a hit with my husband, and he was loving it in the mornings with a drizzle of honey and a cup of coffee.
Why you’ll love this grapefruit loaf cake too:
- You only need 8 ingredients and 10 minutes prep time.
- No special equipment needed – just a bowl, whisk and loaf pan.
- It has a moist and tender texture.
- Makes a perfect light breakfast or afternoon snack.
Ingredients to make this grapefruit quick bread:
- Whole wheat flour
- Cane sugar
- Baking soda
- Salt
- Nut milk
- Extra virgin olive oil
- Grapefruit
- Pistachios
How to make this grapefruit cake recipe:
- Whisk together your dry ingredients in a large bowl.
- Add in the milk, oil and grapefruit juice and zest. Stir until the dry ingredients are well incorporated, and then fold in the pistachios.
- Pour the batter into a prepared loaf pan. Sprinkle some crushed pistachios on top.
- Bake at 350F for about 50 minutes.
Frequently Asked Questions:
- What type of grapefruit is best to use in this cake? I prefer red or pink grapefruit as they tend to be sweeter and not as bitter as white grapefruit.
- How do you store a grapefruit loaf cake? Store it in an airtight container at room temperature.
- How long will this grapefruit pistachio bread last? If stored properly, it should last for 4-5 days.
- Can you freeze this bread? Absolutely. Just let the cake cool completely and then wrap it tightly in plastic wrap. I sometimes wrap it in a layer of tinfoil too. It should last in the freezer for up to 3 months. To defrost, keep the cake in the plastic wrap at room temperature for a few hours or overnight.
Additional tips and substitutions for making grapefruit pistachio cake:
- If you don’t have cane sugar (which is less processed), you can substitute with granulated sugar.
- I baked this cake in a loaf pan measuring 8.5 x 4.5 inches. If you’re using a larger loaf pan, such as 5 x 9 inches, you will need to reduce the bake time by a few minutes. Just test for doneness with a toothpick.
- Make sure you zest the grapefruit first before you cut and juice it. Once juiced, it’s more difficult to zest the rind of a grapefruit.
- We love this cake with a drizzle of honey but if you want to keep it vegan, just forego the honey.
Other healthier breads and cakes you might enjoy:
If you give this Grapefruit Cake with Pistachios a try, I’d love to hear what you think in the comments below!
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Grapefruit Cake with Pistachios (Dairy-Free)
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 slices
- Category: Dessert
- Method: Bake
- Cuisine: Dairy-Free
Description
Grapefruit Cake with Pistachios is a one-bowl quick bread with a mild citrusy flavour and crunchy pistachios. It’s dairy-free and vegan, and made with wholesome ingredients, so you can even enjoy a slice or two for breakfast!
Ingredients
- 1 1/2 cups whole wheat flour
- 3/4 cup cane sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened nut milk
- 1/4 cup extra virgin olive oil
- 1/2 red or pink grapefruit, juiced and zested
- 1/2 cup raw whole pistachios
- 1 tablespoon crushed raw pistachios
Instructions
- Preheat oven to 350F. Grease and line a loaf pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking soda and salt.
- Add in the milk, oil and grapefruit juice and zest. Stir until the dry ingredients are well incorporated.
- Fold in the 1/2 cup of whole pistachios.
- Pour batter into the prepared loaf pan and sprinkle the crushed pistachios on top.
- Bake for about 48-52 minutes, or until a toothpick inserted into the cake comes out clean.
- Let cool for a few minutes in the pan before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature and enjoy within 4-5 days.
Notes
- This cake was baked in a loaf pan measuring 8.5″ x 4.5″. If your loaf pan is a little bigger, you may need to reduce the bake time by a few minutes. Test for doneness with a toothpick
- Make sure you zest the grapefruit first before you cut and juice it. Once juiced, it’s more difficult to zest the rind of a grapefruit.
- Be sure to read the Tips and Substitutions section above for more detailed advice and suggestions for variations on the recipe.
Every winter, I am into citrus fruit, and grapefruits are one of my favourite kinds. That’s why this cake is right up my alley (My extra thanks for using pistachios!) This certainly looks and sounds delightful!
Thanks Ben! Glad you appreciate the pistachios. I love the crunchy texture they add to the top of the loaf!
Wow! I’ve never had grapefruit bread before, but that is about to change! Such a pleasing combination of flavors!
Thank you Annie!
I’m always up for cake for breakfast! I love grapefruit and pistachios and imagine they are very delicious in this loaf cake!! Thanks for another great recipe Leanne!
Thank you Tasia! Glad we’re on the same page about cake for breakfast!!
Leanne, I love the flavor combo here!!! YUM! My husband is obsessed with grapefruit lately and I love the crunch of pistachios so it’s a win win! You always make the best loaf cakes!
Thanks Haylie! Definitely sounds like a win-win!
I absolutely love grapefruit – but I tend to just eat it as is, and never think to do much else. So, this cake sounds beautiful! Pistachio is such a welcome addition too!
Thanks Alex! I don’t eat grapefruit on its own enough!
What a delicious, refreshing idea for a loaf cake Leanne! Great flavor combination. Can’t wait to add this to making baking list!
Thanks Mary Ann! Hope you get a chance to make it!
This loaf has such a delicious looking moist texture! I love the combination of flavours here as well.
Thank you Christie!
This is a delicious looking cake, Leanne. I just LOVE grapefruits in baking, and pistachios is totally an added bonus!! Snowmageddon produced some pretty delicious recipes! Definitely gotta try this one soon!
Haha! Yes, I had lots of baking time! 😉 Thanks Katherine!
Grapefruit and pistachios are such a creative and delicious sounding combination, Leanne! Love that it’s vegan too!
Thanks Marissa!
I’m loving the pairing of grapefruit and pistachios! Such a great way to bake with all the beautiful citrus this time of year 🙂
Glad you like the pairing! Thanks Jennifer!
This sounds AWESOME! I love grapefruit and pistachios both, so I’d go crazy for this! And cake for breakfast is always a good idea 🙂
Yes! Cake for breakfast is always nice! 😉
I have everything on hand that I need to make this…plus, I just realized I have two bags of pistachios on hand so great timing! This looks perfect to cozy up with with a cuppa tea or coffee. Happy Sunday 🙂
Sounds like it was meant to be! 😉
This sounds like a delicious combination…great idea for a quick and healthy breakfast treat!
Love that it’s also vegan and dairy free as well. Great pics as usual.
Thanks so much Terry! Glad you like this one!