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.

5 Responses to “Barbecue Beef Sandwiches”

  1. 1

    Heather — January 4, 2011 @ 11:41 am

    oh my! These look delish!! my hubs and I have been dieting for a while and are getting kinda sick of the same old dishes that I keep in rotation! can’t wait to make! Can I sub any other kinds of beef for this?

    • Lori Lange replied: — January 6th, 2011 @ 11:15 am

      The flank shreds apart nicely after cooking for several hours. If you know of another cut of beef that does the same, I’m sure it would be ok to sub.

  2. 2

    Alissa — January 5, 2011 @ 3:30 pm

    I love your blog! So fun! Can’t wait to try this and the Macadamia-Coconut Meltaways.

  3. 3

    Kelly — January 18, 2011 @ 7:19 am

    Yum! This looks so good. I might need to make this instead of my “usual” Italian beef for Super Bowl sandwiches. I do love a good BBQ beef sandwich and knowing it’s not going to break the WW bank is nice, too!

  4. 4

    Jill — March 1, 2011 @ 6:52 am

    We found this “tough” and” stringy” using flank steak. Perhaps it needed to cook longer, but it cooked all day while we were working……

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