Recipe - Grapefruit-Pecan Bread

1 lg Pink grapefruit, (11/4
pounds)
1 tablespoon Grated grapefruit rind
2 cup Allpurpose flour
Three fourths cup Sugar
Three fourths teaspoon Baking soda
One half teaspoon Baking powder
One fourth teaspoon Salt
2 tablespoon Vegetable oil
1 teaspoon Vanilla extract
1 Egg
One half cup Chopped pecans
Vegetable cooking spray
One half cup Sifted powdered sugar
1 tablespoon Water

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 1One fourth 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 8One half x 41/2inch 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 MCRecipe Digest V1 #423 by igor@digex.net on Jan 28, 1997.