Fiesta Grapefruit Bread
|Red grapefruit||1 (Texas Variety)|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|Canned pumpkin||16 Ounce (1 Can)|
|Flour||3 1⁄2 Cup (56 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||2 Teaspoon|
|Chopped pecans||1 Cup (16 tbs)|
Preheat oven to 350°.
Grease loaf pans.
Coarsely grate all outer peel from the grapefruit; set aside.
Remove remaining white peel and seeds; puree whole grapefruit in blender or food processor.
Do not drain, set grapefruit aside with peel.
In a large bowl, cream shortening, sugars, and vanilla well.
Mix in eggs and pumpkin.
Combine flour, baking powder, soda, salt, and spices; gradually stir into pumpkin mixture.
Fold in grapefruit puree, the peel, and pecans.
Pour into pans.
Bake for about 70 minutes, or until done.
Turn out on wire rack to cool thoroughly.
This can easily be cut in half to make one loaf or 18 muffins.