Grapefruit Cake with Pistachios (Dairy-Free)

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:

• While I love to add whole wheat flour to baked goods to make them a little healthier, if you prefer all-purpose flour, feel free to substitute it.

• Similarly, 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 8×4 inches. If you’re using a larger loaf pan, such as 5×9 inches, you may need to reduce the bake time by a few minutes.

• 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:

• Sweet Potato Cake with Chocolate Coconut Frosting

• Healthy Pumpkin Loaf with Dark Chocolate and Coconut

• Chocolate Zucchini Bread with Chocolate Avocado Frosting

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)

★★★★★

5 from 12 reviews

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!

• Author: Leanne
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 10 slices 1x
• Category: Dessert
• Method: Bake
• Cuisine: Dairy-Free

Ingredients

Scale 1x2x3x

• 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

1. Preheat oven to 350F. Grease and line a loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking soda and salt.
3. Add in the milk, oil and grapefruit juice and zest. Stir until the dry ingredients are well incorporated.
4. Fold in the 1/2 cup of whole pistachios.
5. Pour batter into the prepared loaf pan and sprinkle the crushed pistachios on top.
6. Bake for about 48-52 minutes, or until a toothpick inserted into the cake comes out clean.
7. Let cool for a few minutes in the pan before transferring to a wire rack to cool completely.
8. Store in an airtight container at room temperature and enjoy within 4-5 days.

Notes

1. This cake was baked in a loaf pan measuring 8″x4″. 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
2. 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.
3. Be sure to read the Tips and Substitutions section above for more detailed advice and suggestions for variations on the recipe.

Keywords: pistachio cake, grapefruit bread, grapefruit loaf cake