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Grapefruit-Pecan Bread

Yield 12 servings

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

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.