Try this Grapefruit-Pecan Bread recipe, or contribute your own.
Suggest a better descriptionPeel 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.
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 290 | ||
Calories from Fat: 49 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 17.6mg | 5 % | |
Sodium 364.4mg | 13 % | |
Potassium 53mg | 1 % | |
Total Carbohydrate 58.5g | 17 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 57.5g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 290
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