Ruby Red Bread {Recipe Redux}
100% Whole-Wheat quick bread with Apricot, Pecans and a hint of grapefruit.
Prep Time25 minutes mins
Cook Time25 minutes mins
Total Time50 minutes mins
Servings: 3 mini loaves
Author: My TX Kitchen
- 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.