Grapefruit Poppy Seed Bread

Breakfast? Dessert? Well, yes! I love grapefruit, and this is a refreshing updated version of the more common lemon poppy seed...

Ingredients
1½ C flour
2 t baking powder
1¼ t salt
1 C sugar
1½ T grapefruit zest
2 eggs
1/3 C vegetable oil
1½ t vanilla extract
¾ C sour cream
½ C grapefruit juice
1½ T poppy seeds
¾ C powdered sugar

Directions
Preheat oven to 350°. Line a loaf pan with parchment; lightly coat with non-stick cooking spray.

Whisk flour, bakingpowder, and 1 tsp salt in a bowl; set aside.

In a large bowl, stir together sugar and grapefruit zest until sugar begins to clump slightly. Add eggs, oil and vanilla; beat on high speed until light and thick. Add 5 T grapefruit juice. Blend in half of dry ingredients, then sour cream, then remaining dry ingredients. Fold in 1 T poppy seeds.

Pour batter into loaf pan; bake 50-60 minutes, until top is golden and toothpick inserted in the center comes out clean. use toothpick to poke holes in top; brush with remaining grapefruit juice, reserving 1 tablespoon.

Let loaf cool 15 minutes in pan; remove -- lift from pan using edges of parchment -- to wire rack to cool completely.

Mix powdered sugar, remaining ¼ tsp salt, and remaining grapefruit juice until smooth. Drizzle over loaf; sprinkle with remaining poppyseeds.