Grapefruit 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
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
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