Grapefruit-pecan bread

Yield: 12 Servings

Measure Ingredient
1 large Pink grapefruit, (1-1/4 pounds)
1 tablespoon Grated grapefruit rind
2 cups All-purpose flour
¾ cup Sugar
¾ teaspoon Baking soda
½ teaspoon Baking powder
¼ teaspoon Salt
2 tablespoons Vegetable oil
1 teaspoon Vanilla extract
1 \N Egg
½ cup Chopped pecans
\N \N Vegetable cooking spray
½ cup Sifted powdered sugar
1 tablespoon Water

Peel and section grapefruit over a bowl, reserving juice and membranes. Set sections aside.

Squeeze membranes to extract juice; discard membranes. Place sections and juice in a food processor, and pulse 3 times. Set aside 1-¼ cups mixture; reserve remaining grapefruit mixture for another use.

Combine rind, flour, and next 4 ingredients in a large bowl; make a well in center of mixture. Combine grapefruit mixture, oil, vanilla, and egg; stir well. Add to dry ingredients, stirring just until moistened. Stir in pecans.

Pour batter into an 8-½ x 4-½-inch loaf pan coated with cooking spray.

Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Remove from oven; place on a wire rack.

Combine powdered sugar and water; stir well with a wire whisk. Drizzle over bread; let cool in pan 10 minutes. Remove from pan; let cool completely on wire rack. Yield: 12 servings.

Per serving: 192 Calories; 4g Fat (21% calories from fat); 3g Protein; 36g Carbohydrate; 15mg Cholesterol; 143mg Sodium Recipe by: Cooking Light, Jan/Feb 1995, page 132 Posted to MC-Recipe Digest V1 #423 by igor@... on Jan 28, 1997.

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