grapefruit-ginger tea bread -- & a lil' m.i.a.

This recipe is from the January 2009 issue of Vegetarian Times and this one's a real keeper (you can't find the recipe on their web-site, so I thought it'd be worth sharing on here). Tami and I made this today, and let me just say it was quite the labor of love. "Supreming" grapefruit is no easy task --- but in the end, it was sooo worth it.

I'd recommend the 'Slumdog Millionaire' soundtrack for your background music; the Indian vibes are a quick remedy to help you recover from the inevitable grapefruit-juice-in-the-eye incident(s). Make this with a friend, and then let me know what you think.

The Bread:

• 1/4 cup pecans, chopped
• 2 cups whole-wheat flour
• 3/4 cup sugar
• 2 tsp. baking powder
• 3/4 tsp. salt
• 1/2 tsp. baking soda
• 2 large eggs
• 6 oz. nonfat vanilla yogurt
• 1/4 cup milk
• 3 tbsp. canola oil
• 2 grapefruit, surpremed, segments coarsely chopped, all juice reserved with 2 tsp set aside separately. Do not be afraid of how much juice is left over... just add it in!
• 1 tbsp. grapefruit zest
• 1/2 cup finely chopped crystallized ginger

The Glaze:

• 2/3 cups confectioners' sugar
• 2 tsp grapefruit juice

1. Preheat the oven @ 350 and spray a 9X5 loaf pan with cooking spray.

2. Whisk together flour, sugar, baking powder, salt, and baking soda in large bowl. Set aside.

3. Whisk together yogurt, milk, eggs, and canola oil in a medium-small bowl. Stir in grapefruit segments, remaining grapefruit juice (except the amount for the glaze) and grapefruit zest. Make sure everything is mixed together well.

4. Fold the wet mixture into the 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 the edges, and toothpick inserted in center comes out clean.

5. Cool for 1 hour on wire rack; remove from pan, and cool completely.

6. To make glaze: whisk together confectioners' sugar and 1 and 1/2 tsp. grapefruit juice in small bowl. Stir in additional 1/2 tsp. juice to achieve thick, but pourable, consistency. 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.

7. Enjoy with a warm cup of tea. After all, we're talkin' about tea bread here. Believe me, you'll be glad you did. mmm--mmm! Seriously folks, this is a good one. A unique recipe with an equally unique taste.

De-lish'.