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."
Original is 12 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
The Bread:
Step 2
Preheat oven to 325º F. Grease a 8½- by 4½-inch loaf pan with butter or cooking spray.
Step 3
In a medium bowl, whisk together flour, baking powder and salt.
Step 4
In a large bowl, on medium speed, beat together butter, sugar and grapefruit zest until light and fluffy, 4 to 5 minutes.
Step 5
Add eggs, one at a time, beating to combine after each addition.
Step 6
Turn the mixer to low and gradually add the flour mixture, milk and grapefruit juice.
Step 7
Beat until just combined. Do not overbeat.
Step 8
Stir in cranberries.
Step 9
Pour the batter into prepared pan and level with a spatula.
Step 10
Bake until a toothpick inserted in the center comes out clean. Check after 50 minutes.
Step 11
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.
Step 12
The Glaze:
Step 13
In a medium bowl, whisk together powdered sugar, grapefruit juice and zest, and salt until combined. Drizzle over cooled quick bread.
Tips
No special items needed.
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