What is it about the end of the year that makes it feel like time is on fast-forward? Shorter days, the fact that I’ve been living out of a suitcase for three months, growing older? People are posting pictures of perfectly adorned Christmas trees and I’m over here debating to brine, to not to brine. Actually, we don’t even know who is in charge of preparing the turkey this year! Is time flying by for you too?
It was a relief when The Recipe Redux posted this month’s theme – Quick Breads. Baking requires you to slow down, focus on the task in front of you and in the end, you get something tasty to enjoy and share with others. By the way, Recipe Redux is a new group I am proud to be a member of! Each month on the 21st/22nd members “redux” a recipe to make it healthier, while keeping taste in mind. The founders believe that “every healthy recipe deserves to be delicious”. If you have a chance, check out the links below to some of my fellow Reduxer’s posts.
Honestly, it had been a while since I baked anything other than a potato. There were no creative ideas burning in my mind. After taking a minute to look around the kitchen, I found a 15# bag of Ruby Red Grapefruit and thought hmmm let’s try something with these…
The result was a uniquely flavored, slightly sweet quick bread, 100% Whole-Wheat of course. Threw in some pecans and apricots for fun (and fiber). The Low-Fat Buttermilk replaces some of the fat found in typical quick breads, while still maintaining a rich flavor and texture. Ruby Red Bread – a truly unique surprise. Make the bread into mini-loaves and share one with a friend or stranger!
- 2 cups White Whole-Wheat Flour, sifted
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Ginger
- ½ teaspoon Cinnamon
- 1 ½ cups Low-Fat Buttermilk
- 1 Egg
- ½ cup Light Brown Sugar
- 2 Tablespoons Butter, melted
- Zest of 1 Medium Grapefruit
- 2 Tablespoons Grapefruit Juice, freshly squeezed
- ½ cup Dried Apricots, diced
- ½ cup Pecan Pieces, chopped
- Preheat oven to 350F. Lightly grease mini-loaf pans (5.75” X 2” X 3”).
- In a large bowl combine flour, baking soda, powder, ginger and cinnamon.
- In a medium bowl combine buttermilk, egg, brown sugar, butter, and grapefruit juice and zest. Mix until well combined.
- Make a well in dry mixture and pour in wet ingredients. Stir just until combined.
- Fold in apricots and pecans.
- Fill mini-loaf pans ⅔ full. Bake at 350F for 25 minutes or until toothpick inserted into center comes out of center clean.
Have a very Happy Thanksgiving friends,