Christmas grapefruit olive oil bread

• total time: 2 hours 30 minutes

Ingredients

2 cups Gluten Free all-purpose flour blend

1 teaspoon kosher salt

1/2 teaspoon baking soda

¾ teaspoon baking powder

⅔ cup extra-virgin olive oil

1 1/4 cups unsweetened almond milk

3 large eggs

1 cup granulated sugar

1 1/2 tablespoons grated grapefruit zest

⅓ cup fresh grapefruit juice

Powdered sugar, for topping

2 sprigs of rosemary, for topping

Directions

Preheat oven to 350F.

Line a 8-inch cake pan (that is at least 2 inches deep) with nonstick baking spray and line the bottom with parchment paper. (or 9 inch pan, in with case you’ll bake for 45-50 minutes).

Set aside.

In a separate bowl whisk the eggs, then add milk, oil, zest and juice and whisk to combine.

Add the flour, salt, baking soda, baking powder and whisk just until there are no more traces of flour.

Pour the batter into the prepared pan and bake for 65-80 minutes, until the top is golden and a cake tester comes out just clean.

Let it sit in the pan for 30 minutes before running a knife around the perimeter of the cake and turning out onto a cooling rack to cook completely.

Top with powdered sugar when cool and serve.