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Pomegranate Orange Bread

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

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  • Prep Time 10 min
  • Total Time 4 hr 30 min
  • Servings 12

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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