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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 large pink grapefruit (about 1 1/4 pounds) |
1 tablespoon grated grapefruit rind |
2 cups all-purpose flour |
3/4 cup sugar |
3/4 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
2 tablespoons vegetable oil |
1 teaspoon vanilla extract |
1 egg |
1/2 cup chopped pecans |
vegetable cooking spray |
1/2 cup sifted powdered sugar |
1 tablespoon water |
Directions:
1. Peel and section grapefruit over a bowl, reserving juice and membranes. Set sections aside.
2. 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.
3. 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.
4. 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 center comes out clean. Remove from oven; place on a wire rack.
5. 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.
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