| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Eggs | Breads | 12 | Servings | |
INGREDIENTS
| 1 | Pink grapefruit, 1-1/4 | |
| pounds | ||
| 1 | T | Grated grapefruit rind |
| 2 | c | All-purpose flour |
| 3/4 | c | Sugar |
| 3/4 | t | Baking soda |
| 1/2 | t | Baking powder |
| 1/4 | t | Salt |
| 2 | T | Vegetable oil |
| 1 | t | Vanilla extract |
| 1 | Egg | |
| 1/2 | c | Chopped pecans |
| Vegetable cooking spray | ||
| 1/2 | c | Sifted powdered sugar |
| 1 | T | Water |
INSTRUCTIONS
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 1-1/4 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 8-1/2 x 4-1/2-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@digex.net on Jan 28, 1997.
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