Ingredients
| Quantity | Ingredients |
|---|---|
| 1 large | pink grapefruit (about 1 1/4 lbs) |
| 1 tbsp | 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 tbsp | vegetable oil |
| 1 tsp | vanilla extract |
| 1 | egg |
| 1/2 cup | chopped pecans |
| vegetable cooking spray | |
| 1/2 cup | sifted powdered sugar |
| 1 tbsp | water |
Directions
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 of the 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 the 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° for 1 hour or until a wooden pick inserted in the 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
CALORIES 208 (27% from fat); FAT 6.3g (sat 0.8g,mono 2.9g,poly 2.1g); PROTEIN 3.1g; CHOLESTEROL 18mg; CALCIUM 19mg; SODIUM 106mg; FIBER 1g; IRON 1.1mg; CARBOHYDRATE 35.7g
Source: www.cookinglight.com