Grapefruit Pumpkin Bread

1 red grapefruit

2/3 cup shortening

1 cup firmly packed brown sugar

1-1/2 cups sugar

1 tsp vanilla

4 eggs

One 16 oz can pumpkin

3-1/2 cups flour

1/2 tsp baking powder

2 tsp soda

2 tsp salt

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

1 cup chopped pecans

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

Note:
This recipe can easily be cut in half to make one loaf or 18 muffins.

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Cajun Country -- New Iberia, Louisiana