Clementine Bakery

If there isn’t a Flyer’s game on, you can pretty much guarantee that either FoodNetwork or Cooking Channel is on our TV. The other night, while watching Unique Sweets, one of the most mouth-watering-induced shows on television, a cake really caught my eye, and ironically, I had all the ingredients in my kitchen. The episode featured a vegan bakery in New York called Clementine Bakery. Everything she bakes has fruit… but I never would have thought about baking grapefruit… Having just gotten two perfectly ripe grapefruit, I felt it was a sign to try my hand at her raspberry and grapefruit bread with glaze. I love the concept of baking with another citrus fruit, besides lemon!


My first attempt was in a loaf, just as the bakery makes it. No matter what I tried, I couldn’t get the center to cook through, though that did not take away from the flavor.  I blanked on everything that the Clementine baker used besides grapefruit, raspberries,a glaze, oh, and that fact that its vegan. My goal was for it to resemble the density of pound cake… Come to think of it, I’ve never made a pound cake… Anyway… it turned into a loaf of beautiful colors an fresh tastes!

Raspberry Grapefruit Bread

makes 12


  • 1 cup whole wheat pastry flour, plus 1 Tbsp
  • 1 cup all purpose flourWP_005771
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 cup Splenda brown sugar
  • 1 cup Splenda, granulated
  • 1/3 cup light buttery spread (like Brummel and Brown)
  • 2/3 cup applesauce, unsweetened
  • 1/2 cup milk
  • 3/4 cup liquid egg substitute
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 3/4 cup grapefruit sections, about 1 large grapefruit, 1/4 cup juice reserved
  • 1 cup raspberries


  • 1 tsp confectioners sugar
  • 2 tsp unsweetened applesauce
  • 1/4 tsp cinnamon
  • 1 Tbsp Splenda, granulated

Preheat oven to 375 to 400 F. Sift together flours, salt, cinnamon, baking soda and powder. Stir in the Splenda blends. In a separate bowl, blend the applesauce, buttery spread, vanilla, almond, and liquid eggs. Add the drained sectioned grapefruit and raspberries to the wet bowl. Fold the wet ingredients into the dry ingredients. (I added a tablespoon of the grapefruit juice to the batter just for a taste.) Transfer batter to a bread pan sprayed with non stick cooking spray. Bake for 40 minutes.

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Combine the glaze ingredients and brush the top of the loaf. Rotate to pan 45 degrees and continue baking for an additional 20 minutes. Allow the loaf to cool before removing it from the pan to slice.

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If I would have had extra raspberries, I would have loved to make a raspberry glaze!

Serving Suggestion: After the loaf has cooled and been sliced, toast the slice. Dad and Barry both enjoyed it with a variety of toppings… peanut butter, cream cheese, butter, sugar-free jam, etc.

Nutrition (per slice):

Calories: 150, Fat: 2.1g, Sat. Fat: 0 g, Cholesterol: 0mg, Sodium: 212mg, Carbs: 27g, Fiber: 0.4g, Sugars: 7g, Protein: 4g

I was really impressed by Barry’s flavor palate. He told me how the different fruit flavors shown through more depending on the temperature of the bread. Way t use that palate, Barry!

On a side note:

Happy Father’s Day, Daddy!

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