I wore my flip flops to enjoy it and considered planting citrus trees in the backyard. A lemon, a lime, an orange, and a grapefruit tree to keep me company in the sunshine. Maybe clementines, too. I do love those cuties.
But, it seems that after every 60 degree heat wave, the weather takes a schizophrenic jump and throws us back to the reality of South Dakota winters. We still haven't had much snow, but we have had wind chills. Bitter cold, freeze any exposed body parts wind chills. Brrr.
Instead of planting citrus trees, I think I will stay inside and bake some Grapefruit and Pecan Quick Bread. Something warm in the oven suits the chill outside.
Grapefruit and Pecan Quick Bread
(adapted from Cooking Light)
1-2 large pink grapefruits
1 tablespoon grated grapefruit zest
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped pecans
Vegetable cooking spray
1/2 cup sifted powdered sugar
1 tablespoon water
Preheat oven to 350F.
Over a bowl, peel and section grapefruit, reserving juice and membranes. Set sections aside.
Squeeze membranes to extract juice; discard membranes.
Place sections and juice in a food processor, and pulse 3 times.
Set aside 1 1/4 cups mixture; reserve remaining grapefruit mixture for another use. (It works well in a citrusy vinaigrette salad dressing.)
Combine zest, flour, and next 4 ingredients in a large bowl; make a well in center of mixture.
Combine grapefruit mixture, oil, vanilla, and egg; stir well. Add to dry ingredients, stirring just until moistened.
Stir in pecans.
Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
Bake for 1 hour or until a wooden pick inserted in center comes out clean.
Remove from oven; place on a wire rack.
Combine powdered sugar and water; stir well with a wire whisk.
Drizzle over bread; let cool in pan 10 minutes.
Remove from pan; let cool completely on wire rack.