Grapefruit- Pecan Bread

Cover recipe- Weight Watchers In Season MagazineGrapefruit- 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.

4 Responses to “Macaroni and Cheese”

  1. 1

    Sandra Simmons — October 19, 2010 @ 10:06 am

    Bless you.

  2. 2

    Cynthia — October 27, 2010 @ 6:22 pm

    Gosh that is tempting.

  3. 3

    Denise Michaels - Adventurous Foodie — October 27, 2010 @ 10:56 pm

    Sometimes it’s a good thing they stop manufacturing certain foods and other foods catch on. One thing you might want to consider giving a try that’s fairly new in this country: greek yogurt. It’s so silky and creamy it’s like sour cream. But you can get it in fat-free, low fat and full fat versions. Even the full fat version is much less than actual sour cream. Just might make a great substitute for the cottage cheese and that way you don’t have to clean those pesky food processor blades and everything later.

    • Lori Lange replied: — October 27th, 2010 @ 11:45 pm

      Thanks- I rather like that idea!

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