Grapefruit- Pecan Bread

Cover recipe- Weight Watchers In Season Magazine- Grapefruit- Pecan Bread

This cover is from another of those old Weight Watcher’s magazine cookbooks published several years back. I’ve hung on to these little treasures for a long time, and I don’t intend to ever give them up. They continue to be wonderful resources for delicious Weight Watcher recipes. This particular issue- Weight Watchers In Season- focuses on 135 Peak-Season Recipes. The book is divided into seasons, and it’s recommended that for optimal flavor and color, you should enjoy these foods while they’re prime.  Featured are:  Winter- sweet potatoes, greens, citrus, etc.   Spring- peas, asparagus, strawberries, etc.  Summer- tomatoes, green beans, berries, etc.  Autumn- pumpkins, squash, cranberries, etc.

The cover is a fresh-from-the-oven Grapefruit-Pecan Bread. Read my notes below to see what I thought of this cover recipe.

Print Print Recipe

Grapefruit- Pecan Bread

Yield: 12 servings

Prep Time: 25 min + chill time

Cook Time: 1 hour

Ingredients:

1 large pink grapefruit (about 1 1/4 pounds)
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 large egg
1/2 cup chopped pecans
cooking spray
1/2 cup sifted powdered sugar
1 Tablespoon water

Directions:

1. Preheat oven to 350 degrees F.
2. Grate rind of grapefruit to measure 1 teaspoon; set aside. Peel and section grapefruit over a bowl; 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 grapefruit rind, flour, and next 4 ingredients in a large bowl; make a well in center of mixture. Combine 1 1/4 cups grapefruit mixture, oil, vanilla, and egg; stir well. Add to flour mixture, stirring just until moist. 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 degrees 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 whisk. Drizzle glaze over bread, and let cool in pan 10 minutes. Remove bread from pan, and let cool completely on wire rack.

Tips:

*I found the grapefruit instructions to be confusing at best.  If I'm supposed to squeeze the membranes and then discard the membranes... what sections would I then be placing in the food processor?!  That just didn't make sense to me.  I ended up placing the peeled sections (whole) in the food processor, gave it a few whirs, then fished out the large pieces of membrane to discard.  This way the remaining juice contained some of the good grapefruit pulp, which is what I believe they were shooting for.  From my processed mixture, I was able to measure out the 1 1/4 cups needed for the recipe.
*I found that two medium-sized grapefruit were perfect for this recipe.  When I peeled them, I was careful to remove as much of the white pith as possible.
*Don't forget to scrape the rind off of the grapefruit before you peel them.
*One hour was the bake time that I needed.  I tented foil over my bread for about the last 15 minutes since I felt it was browning too quickly.
*Don't skip the glaze- the sweetness is needed to balance out the slightly sour flavor you'll pick up from the bread.

Nutritional Information per serving:
Serving size: 1/12th of the bread
Calories per serving: 208
Fat per serving: 6.3g
Saturated Fat per serving: .8g
Sodium per serving: ,span class="sodium">106g
Fiber per serving: 1g
Protein per serving: 3.1g
Cholesterol per serving: 18mg
Carbohydrates per serving: 35.7g

WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 4

The results:

I made this at night and then cut into it in the morning.  First bite, I felt it was too sour.  I’m not a grapefruit fan and decided that I did not like the bread.  I tasted it again after it had a chance to sit for 24 hours, and guess what?  It was much, much better.  The flavors had a chance to mellow out, and I actually really liked it. I have a feeling though that if you do not use a sweet flavored grapefruit… if you use one that is rather sour, this bread will have a very different outcome.

Did this recipe deserve the cover spotlight?

I suppose so.  It’s nice to see something different don the cover of a magazine such as this.  They could have easily featured something more typical of what a season might represent, but it was kind of fun to see them feature a grapefruit… baked within a loaf of bread (and not your usual use of grapefruit either).

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.

8 Responses to “Grapefruit- Pecan Bread”

  1. 1

    Jenny Flake — April 8, 2011 @ 7:44 am

    Yummy! I bet this is sooooo good Lori! Looks great :)

  2. 2

    Maria — April 8, 2011 @ 7:54 am

    I love grapefruit. Lovely loaf!

  3. 3

    Amanda — April 8, 2011 @ 11:28 am

    Gorgeous! Love reading your notes on these cover recipes :)

  4. 4

    Samantha M — April 9, 2011 @ 11:54 am

    I think by “peel and section”, they mean that you peel the grapefruit with a knife, and then slice out the sections from the membranes. This video illustrates it nicely: http://www.youtube.com/watch?v=l_CxxTnOyJw

    That recipe does sound delicious! I have several large grapefruits, I’m going to have to make this.

  5. 5

    kelly — April 9, 2011 @ 11:57 am

    Nice job on this one. Always enjoy seeing you match up those covers :) Plus, I like the idea of a poundcake made with grape fruit. I have TONS right now, and can only make so much curd or marmalade, right?

  6. 6

    The Teacher Cooks — April 9, 2011 @ 12:01 pm

    I like your take on this bread. I never would put grapefruit in a bread, lbut no different than lemon.

  7. 7

    Erica Julson — April 17, 2011 @ 7:06 am

    haha wow, talk about a throwback! My mom was in Weight Watchers when I was younger, and she gifted me these magazines when I got my first apartment. I’ve held on to them for years as well. They do contain a lot of great simple recipes! I’ve never tried this recipe, but I recognize the cover! PS I love the concept of this blog.

  8. 8

    Weight Watching Baker — February 11, 2014 @ 2:42 pm

    Grapefruit-pecan bread recipe…I gotta tell ya…I made this bread when recipe was first published and HATED IT (bitter/hated peeling the grapefruit)…I was looking for something else the other day and happened on this cover again and thought, after rereading the recipe — “there has to be a better way with the grapefruit”– I had a jar of pink grapefruit sections in fridge so I drained them (saved the liquid) and followed the recipe from there without the 1 tsp of rind–baked it for one hour, glazed it — it is DELICIOUS. Now you have a bteer way to make without peeling grapefruit. Hope this owrks for you as well as it worked for me.

Leave a Comment