Grapefruit Ginger Tea Bread Recipes

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GRAPEFRUIT-GINGER TEA BREAD



Grapefruit-Ginger Tea Bread image

From Vegetarian Times January 2009. I have also made this with oranges. To supreme a citrus fruit: cut off the outer rind with a sharp knife, then slice wedges of fruit out from between the inner membranes of each segment.

Provided by Eat Your Vegetables

Categories     Breads

Time 1h30m

Yield 1 loaf

Number Of Ingredients 15

3/4 cup pecans (3 oz)
2 cups whole wheat flour
3/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
6 ounces nonfat vanilla yogurt
1/4 cup milk
3 tablespoons canola oil
2 grapefruits, supremed and chopped with juices reserved
1 tablespoon grapefruit juice
1 tablespoon grapefruit zest
1/2 cup chopped crystallized ginger
2/3 cup confectioners' sugar

Steps:

  • Preheat oven to 350. Coat a 9x5" loaf pan with cooking spray. Spread pecans on baking sheet and toast 6-7 minutes. Cool slightly and chop.
  • Whisk together flour, sugar, baking powder, salt, and baking soda in large bowl, set aside.
  • Beat eggs in a separate bowl. Whisk yogurt, milk and canola oil into eggs. Stir in grapefruit pieces and zest.
  • Fold egg mixture into flour mixture until just moistened and no lumps remain. Fold in crystallized ginger and chopped pecans. Transfer to prepared loaf pan and bake 55-60 minutes, or until deep brown around edges and toothpick inserted in center comes out clean. Cool 1 hour on wire rack. Remove from pan and cool completely.
  • To make glaze: whisk together confectioner's sugar and 1 T grapefruit juice in a small bowl. Stir in additional 1/2 t juice to achieve thick, but pourable consistency. Add another 1/2 t juice drop by drop, if necessary.
  • Place foil beneath wire rack to catch drips. Turn loaf upside down so that flat side is up. Drizzle glaze over loaf. Allow glaze to set before slicing.

Nutrition Facts : Calories 3062.4, Fat 118.4, SaturatedFat 13.6, Cholesterol 434.9, Sodium 3382.8, Carbohydrate 473.8, Fiber 37.2, Sugar 247.4, Protein 64.6

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