Grapfruit ginger tea bread

Ah Grapefruit Season! One of my favorite parts of winter!

I learned something new while preparing this cake. I learned how to supreme a grapefruit. Isn't that exciting! Isn't it fun to learn a new skill in the kitchen or in life for that matter. It's my goal in 2010 to step a bit more out of my comfort zone with my cooking and try some things I've not tried before.

I am such a grapefruit addict! I swear I could eat two or three a day! A gal I work with recently told me that she lived on a grapefruit farm once. She could reach out her window and pull a ripe grapefruit off of the tree in the morning to have for her breakfast. She told me she basically lived on grapefruit for a while.

Grapefruit is an amazing fruit. The liquid from the seeds can be used to make an extract . The extract can be used medicinally to fight infection. I've used it a time or two. I can tell you, it is the most vile tasting stuff ever (If you've ever chewed up a grapefruit seed you know what I'm talking about), but boy does it work!



This tea cake tastes 2.5 million times better than GSE!



I found this recipe in the January 09 Vegetarian Times. I made a few changes to the original recipe.

Grapefruit Ginger Tea Bread
recipe adapted from Vegetarian Times

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3/4 cup toasted chopped pecans
2 cups Bob's Red Mill whole wheat pastry flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
6 oz Greek style honey yogurt
1 tsp vanilla extract
1/4 cup evaporated milk
3 tbsp canola oil
2 grapefruit segmented and roughly chopped (reserve juice for glaze)
1 tbsp grapefruit zest
1 tsp minced fresh ginger

Glaze

2/3 cups powdered sugar
1 tbsp plus 1 tsp grapefruit juice

Preheat oven to 350 degrees. Coat a 9x5 loaf pan with cooking spray. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside.

In a smaller bowl combine the eggs, yogurt, milk, oil, vanilla and ginger. Whisk to combine. Add in the grapefruit and zest. Stir to combine.

Fold egg mixture into flour mixture until just moistened and no lumps remaining. Fold in pecans.

Pour batter into loaf pan and bake for 40-50 minutes until toothpick comes out clean. Cool for one hour on wire rack. Remove from loaf pan and allow to cool completely.

For the glaze: Whisk together powdered sugar and 1 tbsp juice in a small bowl. Add the remaining juice a drop at a time until the icing is pourable but not runny. Pour over cake.

Serve with tea or coffee.

This is fabulous! Give it a try soon!

Have a great first week of 2010 everyone!