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To make Bread: Preheat oven to 350F.
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Coat 9- x 5-inch loaf pan with cooking spray.
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Spread pecans on baking sheet, and toast 6 to 7 minutes, or until pecans are fragrant, tossing once.
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Cool slightly, and chop.
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Whisk together flour, sugar, baking powder, salt, and baking soda in large bowl.
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Set aside.
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Beat eggs in separate bowl.
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Whisk yogurt, milk, and canola oil into eggs.
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Stir in grapefruit pieces and zest.
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Fold egg mixture into flour mixture until just moistened and no lumps remain.
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Fold in crystallized ginger and chopped pecans.
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Transfer to prepared loaf pan, and bake 55 to 60 minutes, or until deep brown around edges, and toothpick inserted in center comes out clean.
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Cool 1 hour on wire rack; remove from pan, and cool completely.
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To make Glaze: Whisk together confectioners sugar and 1 Tbs.
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grapefruit juice in small bowl.
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Stir in additional 1/2 tsp.
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juice to achieve thick, but pourable, consistency.
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Add remaining 1/2 tsp.
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juice drop by drop, if necessary.
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Place foil beneath wire rack to catch drips.
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Turn loaf upside down so flat side is up, and drizzle Glaze over loaf.
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Allow Glaze to set before slicing.
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Trim ends all the way to juicy flesh.
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Stand fruit upright, and remove peel and pith with knife, following curve of fruit from top to bottom.
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(A small, serrated paring knife works best.)
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Holding fruit over a bowl, cut sections along membranes as if you were slicing out a wedge, releasing them one by one.
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Set supremes aside, and squeeze membrane skeleton over bowl to release any remaining juice.
