Grapefruit-ginger Tea Bread

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 3/4 cup pecans (3 oz)
• 2 cups whole wheat flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 2 large eggs
• 6 ounces nonfat vanilla yogurt
• 1/4 cup milk
• 3 tablespoons canola oil
• 2 grapefruits, supremed and chopped with juices reserved
• 1 tablespoon grapefruit juice
• 1 tablespoon grapefruit zest
• 1/2 cup chopped crystallized ginger
• 2/3 cup confectioners' sugar

Recipe

• 1 preheat oven to 350. coat a 9x5" loaf pan with cooking spray. spread pecans on baking sheet and toast 6-7 minutes. cool slightly and chop.
• 2 whisk together flour, sugar, baking powder, salt, and baking soda in large bowl, set aside.
• 3 beat eggs in a separate bowl. whisk yogurt, milk and canola oil into eggs. stir in grapefruit pieces and zest.
• 4 fold egg mixture into flour mixture until just moistened and no lumps remain. fold in crystallized ginger and chopped pecans. transfer to prepared loaf pan and bake 55-60 minutes, or until deep brown around edges and toothpick inserted in center comes out clean. cool 1 hour on wire rack. remove from pan and cool completely.
• 5 to make glaze: whisk together confectioner's sugar and 1 t grapefruit juice in a small bowl. stir in additional 1/2 t juice to achieve thick, but pourable consistency. add another 1/2 t juice drop by drop, if necessary.
• 6 place foil beneath wire rack to catch drips. turn loaf upside down so that flat side is up. drizzle glaze over loaf. allow glaze to set before slicing.