Grapefruit Pumpkin Bread


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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.

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  • 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

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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 

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