Peel and section grapefruit over bowl, reserving juice. Puree the grapefruit sections with the juice in a blender or food processor. Do not drain; set grapefruit aside.
In a large bowl, cream shortening, sugars, and vanilla well. Mix in eggs and pumpkin. Combine flour, baking powder, soda, salt, and spices; gradually stir into pumpkin mixture. Fold in grapefruit puree and pecans. Pour into two well-greased 9 x 5 inch loaf pans. Bake at 350F for about 70 minutes or until done. Turn out on wire rack to cool thoroughly.
Yield: 2 loaves
This recipe can easily be cut in half to make one loaf or 18 muffins.
Cajun Country -- New Iberia, Louisiana