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Ruby Red Bread {Recipe Redux}

100% Whole-Wheat quick bread with Apricot, Pecans and a hint of grapefruit.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Breakfast
Servings: 3 mini loaves
Author: My TX Kitchen

Ingredients

  • 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

Instructions

  • 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.