| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables, Eggs |
|
Breads |
12 |
Servings |
INGREDIENTS
| 1 |
lg |
Pink grapefruit, (1-1/4 pounds) |
| 1 |
tb |
Grated grapefruit rind |
| 2 |
c |
All-purpose flour |
| 3/4 |
c |
Sugar |
| 3/4 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Vegetable oil |
| 1 |
ts |
Vanilla extract |
| 1 |
|
Egg |
| 1/2 |
c |
Chopped pecans |
|
|
Vegetable cooking spray |
| 1/2 |
c |
Sifted powdered sugar |
| 1 |
tb |
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.
A Message from our Provider:
“Actions DO speak louder than words. Do Jesus’?”