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."
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Ready In:
1hr 30mins
1 loaf




  • 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.

Questions & Replies

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  1. fluffernutter
    Great flavor. Texture is a little odd -- very moist, almost to the point of mushy. I left out the pecans and only used one grapefruit. I'll try it again and follow the directions, because the flavor was great and it was a nice change for breakfast.


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