Grapefruit Pecan Bread

Grapefruit Pecan Bread

Go light on the sugar to experience the grapefruit's full puckering potential. This recipe comes from myrecipes.com.

Serves 12

1 large pink grapefruit
1 Tbs grated grapefruit rind
2 cups all-purpose flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 Tbs vegetable oil
1 tsp vanilla extract
1 egg
1/2 cup chopped pecans

1/2 cup sifted powdered sugar
1 Tbs water

Coat an 8-1/2 x 4-1/2" loaf pan with cooking spray. Set aside.

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

Squeeze membranes to extract juice and discard membranes. Place sections and juice in a food processor and pulse 3 times. Set aside 1-1/4 cups mixture, and reserve remaining grapefruit mixture for another use.

Combine rind, flour, sugar, baking soda, baking powder, and salt in a large bowl. Make a well in the center of the mixture.

Combine grapefruit mixture, oil, vanilla, and egg. Stir well. Add to grapefruit mixture dry ingredients, stirring just until moistened. Stir in pecans.

Pour batter into the prepared loaf pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool.

Combine powdered sugar and water and stir well with a wire whisk. Drizzle over bread and let cool in the pan 10 minutes. Remove bread from pan and let cool completely on wire rack before serving.