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.


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18 Responses to “Weight Watchers Take Out Tonight: Nachos Supreme”

  1. 1

    Michelle — November 2, 2009 @ 7:23 am

    Nachos are our favorite snack food. I like this healthier version.

  2. 2

    noble pig — November 2, 2009 @ 8:29 am

    I would love a few of these right now, they turned out beautiful!

  3. 3

    Barbara — November 2, 2009 @ 1:14 pm

    Your photo is so good I could almost reach out and grab that nacho right off the computer!

  4. 4

    meghan — November 2, 2009 @ 2:56 pm

    Oh! I have to make these!
    Thanx for the review.

  5. 5

    Jen @ My Kitchen Addiction — November 2, 2009 @ 3:39 pm

    Absolutely beautiful! Love that it’s a healthy and tasty recipe… and I think your picture is amazing!

  6. 6

    Katie — November 2, 2009 @ 3:42 pm

    Fantastic photo! I’m realizing how hard it is to photograph food and have become much more appreciative of great food photos! Well done.

  7. 7

    BethieofVA — November 2, 2009 @ 3:46 pm

    Oh, how delicious do those look? I would love some right now. They look BETTER than the cover’s.

  8. 8

    lk (healthy delicious) — November 2, 2009 @ 3:50 pm

    I love this recipe! I actually really like that whole cookbook. I make the filling all the time and pout it over light tortilla chips to make a taco bake. It’s one of my husbands favorite dinners, and it really pretty healthy!

  9. 9

    Wendy — November 2, 2009 @ 3:57 pm

    Ooh…I have this cookbook. The look great!

  10. 10

    LilSis — November 2, 2009 @ 7:34 pm

    Thanks for sharing that recipe! Mexican Food is one of my family’s favorites and I’m always trying to watch the fat and calories so I’m really glad to see a healthier nacho version. And that is one amazing photo!

  11. 11

    Aggie — November 3, 2009 @ 5:57 pm

    Oh this is a good one! I love nachos and this is a great way to enjoy them! Will keep this in mind for next time!!

  12. 12

    Dana Zia — November 3, 2009 @ 6:30 pm

    I do love the WW recipes! They must spend a lot of time developing them for maximum flavor. I have copied this recipe and will make it. I might order the cookbook too! My favorite cookbook of theirs is “Dining for two”. Every recipe I have tried out of there is delicious! Thanks for sharing.

  13. 13

    nina — November 4, 2009 @ 5:32 am

    Nothing about these bites will make me feel I am on some diet program. They look absolutely stunning!!!!

  14. 14

    Sues — November 4, 2009 @ 8:11 pm

    Yours look wayy better than on the cover :) And great to know a good weight watchers nacho recipe!

  15. 15

    Stacey Snacks — November 4, 2009 @ 9:59 pm

    These are in a Weight Watchers book????
    I love nachos and your photos are terrific.

  16. 16

    Bethany — November 7, 2009 @ 3:07 pm

    I am totally making those this weekend.

  17. 17

    Lisa — November 8, 2009 @ 10:27 am

    I love healthy spinoffs!

  18. 18

    Justeen paige — February 2, 2014 @ 9:54 pm

    This recipe is delicious! I do recommend one small change, and that is to not use your broiler. I found that using an oven heated at 425 to crisp the tortillas (5 minutes) and to melt the cheese worked perfectly. I found that broiling the tortillas made it so that I had to keep too much of a close eye on them because they burn very easily. If this doesn’t bother you, then the broiler will work perfectly fine for you.

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