Ingredients
- 1 large pink grapefruit (about 1 1/4 pounds)
- 1 tablespoon grated grapefruit rind
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup chopped pecans
- Vegetable cooking spray
- 1/2 cup sifted powdered sugar
- 1 tablespoon water
Nutrition Information
- calories 208
- caloriesfromfat 27 %
- fat 6.3 g
- satfat 0.8 g
- monofat 2.9 g
- polyfat 2.1 g
- protein 3.1 g
- carbohydrate 35.7 g
- fiber 1 g
- cholesterol 18 mg
- iron 1.1 mg
- sodium 106 mg
- calcium 19 mg
How to Make It
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Peel and section grapefruit over a bowl, reserving juice and membranes. Set sections aside.
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Squeeze membranes to extract juice; discard membranes. Place sections and juice in a food processor, and pulse 3 times. Set aside 1 1/4 cups mixture; reserve remaining grapefruit mixture for another use.
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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.
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Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from oven; place on a wire rack.
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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.
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