The tart taste of grapefruit adds interesting flavor to this simple bread recipe. Makes use of grapefruit just sitting in the refrigerator and adds a zip to the traditional pumpkin bread.
1 red grapefruit 2/3 C. shortening 1 C. packed brown sugar 1 1/2 C. sugar 1 tsp. vanilla 4 eggs 1 16 oz. can pumpkin 3 1/2 C. flour 1/2 tsp. baking powder 2 tsp. baking soda 2 tsp. salt 2 tsp. cinnamon 1 tsp. nutmeg
Peel and section grapefruit over bowl, saving juice. Puree the grapefruit sections in the juice in a blender or food processor. Do not drain and set aside. In a large bowl, cream shortening, sugars and vanilla. Add eggs (one at a time) and canned pumpkin. Add baking powder, baking soda, salt, cinnamon and nutmeg. Add flour, one C. at a time, blending after each addition. Fold in grapefruit puree. Pour into 2 very well greased loaf pans. Bake at 350 degrees for 70 minutes, or until knife inserted in center comes out clean. Turn onto wire rack to cool thoroughly. Yield: 2 loaves From: Tammy Thorne-Laehn, Centerville, IA