Pink Grapefruit and Cranberry Quick Bread
"It's grapefruit season here in Arizona and a friend gave me a bunch! This recipe is a blend of two different recipes I found on-line."
- Serving Size: 1 (86.1 g)
- Calories 296.2
- Total Fat - 9.6 g
- Saturated Fat - 5.5 g
- Cholesterol - 73.6 mg
- Sodium - 230.9 mg
- Total Carbohydrate - 49.3 g
- Dietary Fiber - 0.5 g
- Sugars - 35 g
- Protein - 4.2 g
- Calcium - 42.8 mg
- Iron - 0.5 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg
Preheat oven to 325º F. Grease a 8½- by 4½-inch loaf pan with butter or cooking spray.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, on medium speed, beat together butter, sugar and grapefruit zest until light and fluffy, 4 to 5 minutes.
Add eggs, one at a time, beating to combine after each addition.
Turn the mixer to low and gradually add the flour mixture, milk and grapefruit juice.
Beat until just combined. Do not overbeat.
Stir in cranberries.
Pour the batter into prepared pan and level with a spatula.
Bake until a toothpick inserted in the center comes out clean. Check after 50 minutes.
Let the bread sit in the pan for 10 minutes. Remove from pan and let cool on a wire rack for 1 hour, then glaze.
In a medium bowl, whisk together powdered sugar, grapefruit juice and zest, and salt until combined. Drizzle over cooled quick bread.
Tips & Variations
No special items needed.