GRAPEFRUIT AND GINGER TEA BREAD
This dense tea bread has a lovely nutty flavor from the whole wheat and almonds and a citrus-y ginger finish. Perfect for breakfast or brunch!
Yield makes 1 loaf
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Spray a 9 x 5 inch loaf pan with nonstick baking spray and line the bottom with parchment paper. In a dry sauté pan, toast the sliced almonds until golden brown, about 1- 2 minutes. Set aside to cool. Cut and peel the white pith from the grapefruits. Cut the segments out of the membrane and set aside. Squeeze the membranes into a small bowl and collect any juice drippings.In a small bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.In a large bowl, beat eggs and sugar until incorporated. Whisk in the sour cream, milk, almond extract and canola oil. Stir in the grapefruit pieces and zest.Sift the flour mixture into the egg mixture just until moistened and no lumps remain. Fold in the crystallized ginger and ½ cup toasted almonds. Pour the batter into prepared loaf pan and bake until a knife or toothpick inserted into the center comes out clean, about 50-60 minutes. Cool on a wire rack; remove from pan and cool completely.Meanwhile, whisk the powdered sugar, grapefruit zest and juice in a small bowl. Add in a little more powdered sugar if needed to make a thick yet pourable glaze. Place foil beneath the wire rack to catch drips. Turn the loaf upside down so the flat side is up, and drizzle the glaze over the loaf. Sprinkle with remaining toasted almonds. Allow the glaze to set before slicing.
GRAPEFRUIT-GINGER TEA BREAD
Steps:
- 1. To make Bread: Preheat oven to 350°F. Coat 9- x 5-inch loaf pan with cooking spray. Spread pecans on baking sheet, and toast 6 to 7 minutes, or until pecans are fragrant, tossing once. Cool slightly, and chop. 2. Whisk together flour, sugar, baking powder, salt, and baking soda in large bowl. Set aside. 3. Beat eggs in 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 to 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 confectioners' sugar and 1 Tbs. grapefruit juice in small bowl. Stir in additional ½ tsp. juice to achieve thick, but pourable, consistency. Add remaining ½ tsp. juice drop by drop, if necessary. Place foil beneath wire rack to catch drips. Turn loaf upside down so flat side is up, and drizzle Glaze over loaf. Allow Glaze to set before slicing. How to Supreme a Grapefruit One challenge in cooking with grapefruit is peeling away the thick pith beneath the skin and the bitter membrane that surrounds the pulp. The solution is a culinary technique called supreming. Here's how to do it: 1. Trim ends all the way to juicy flesh. 2. Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom. (A small, serrated paring knife works best.) 3. Holding fruit over a bowl, cut sections along membranes as if you were slicing out a wedge, releasing them one by one. 4. Set supremes aside, and squeeze membrane "skeleton" over bowl to release any remaining juice.
Nutrition Facts : Calories 220 calories
GRAPEFRUIT-GINGER TEA BREAD
From Vegetarian Times January 2009. I have also made this with oranges. To supreme a citrus fruit: cut off the outer rind with a sharp knife, then slice wedges of fruit out from between the inner membranes of each segment.
Provided by Eat Your Vegetables
Categories Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- 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.
- Whisk together flour, sugar, baking powder, salt, and baking soda in large bowl, set aside.
- Beat eggs in a separate bowl. Whisk yogurt, milk and canola oil into eggs. Stir in grapefruit pieces and zest.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 3062.4, Fat 118.4, SaturatedFat 13.6, Cholesterol 434.9, Sodium 3382.8, Carbohydrate 473.8, Fiber 37.2, Sugar 247.4, Protein 64.6
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