Grapefruit-Pecan Bread

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.8 teaspoon baking soda 
• 1  eggs 
• 2 cups flour all-purpose
• 1.3 pounds pink grapefruit 
• 1 tablespoon grapefruit rind grated
• 0.5 cup pecans chopped
• 0.5 cup powdered sugar sifted
• 0.3 teaspoon salt 
• 0.8 cup sugar 
• 1 teaspoon vanilla extract 
• 2 tablespoons vegetable oil 
• 1 tablespoon water 

Equipment

• food processor
• bowl
• frying pan
• oven
• whisk
• wire rack
• loaf pan

Directions

1. Peel and section grapefruit over a bowl, reserving juice and membranes. Set sections aside.
2. Squeeze membranes to extract juice; discard membranes.
3. 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.
4. Combine rind, flour, and next 4 ingredients in a large bowl; make a well in center of mixture.
5. Combine grapefruit mixture, oil, vanilla, and egg; stir well.
6. Add to dry ingredients, stirring just until moistened. Stir in pecans.
7. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
8. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean.
9. Remove from oven; place on a wire rack.
10. Combine powdered sugar and water; stir well with a wire whisk.
11. Drizzle over bread; let cool in pan 10 minutes.
12. Remove from pan; let cool completely on wire rack.