| 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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