recipe adapted from Vegetarian Times
3/4 cup toasted chopped pecans
2 cups Bob's Red Mill whole wheat pastry flour
3/4 cup sugar
2 tsp baking powder
1/2 baking soda
1/2 tsp salt
2 large eggs
6 oz Greek style honey yogurt
1 tsp vanilla extract
1/4 evaporated milk
3 tbsp canola oil
2 grapefruit segmented and roughly chopped (reserve juice for glaze)
1 tbsp grapefruit zest
1 tsp minced fresh ginger
Glaze
2/3 cups powdered sugar
1 tbsp plus 1 tsp grapefruit juice
Preheat oven to 350 degrees. Coat a 9x5 loaf pan with cooking spray. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside.
In a smaller bowl combine the eggs, yogurt, milk, oil, vanilla and ginger. Whisk to combine. Add in the grapefruit and zest. Stir to combine.
Fold egg mixture into flour mixture until just moistened and no lumps remaining. Fold in pecans.
Pour batter into loaf pan and bake for 40-50 minuted until toothpick comes out clean. Cool for one hour on wire rack. Remove form loaf pan and allow to cool completely.
For the glaze: Whisk together powdered sugar and 1 tbsp juice in a small bowl. add the remaining juice a drop at at time until the icing is pourable but not runny. Pour over cake.
