Pomegranate Orange Bread

Pomegranate Orange Bread

Blogger Mark Evitt of The Manly Housekeeper incorporates a new fruit into a traditional fall quick bread.

Prep Time

10

Minutes

Total Time

4:30

Hrs:Mins

Makes

12

servings

2
cups Gold Medal® all-purpose flour
3/4
cup granulated sugar
1 1/2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1
container (6 oz) Greek Fat Free plain yogurt
2
teaspoons grated orange peel
1/2
cup fresh orange juice
1/4
cup butter, melted
2
eggs
1
cup pomegranate seeds
1/2
cup powdered sugar
1
tablespoon orange juice
  1. Heat oven to 350ºF. Grease bottom and sides of 8 1/2x4 1/2-inch loaf pan with shortening or cooking spray.
  2. In medium bowl, stir together flour, granulated sugar, baking powder, baking soda and salt. In another bowl, beat yogurt, orange peel, 1/2 cup orange juice, the melted butter and eggs with whisk. Add to dry ingredients; stir together until just combined. Fold in pomegranate seeds. Pour into pan.
  3. Bake 55 to 65 minutes or until toothpick inserted in center of loaf comes out clean.
  4. Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, at least 3 hours.
  5. Mix powdered sugar and 1 tablespoon orange juice with whisk; drizzle over bread. Allow glaze to harden before slicing and serving.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
One whole pomegranate equals about 1 cup of seeds. You can also buy shelled pomegranate seeds--1 cup equals about 5 1/2 oz.
Try adding nuts to this bread; slivered almonds would be great. Incorporate a half-cup into the batter, then sprinkle them on top of the glaze, too.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.