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.