Pomegranate Orange Bread

The flavors of pomegranate and orange come together in this delicious fall quick bread.

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

cups Gold Medal™ all-purpose flour
cup granulated sugar
1 1/2
teaspoons baking powder
teaspoon baking soda
teaspoon salt
container (6 oz) Greek Fat Free plain yogurt
teaspoons grated orange peel
cup fresh orange juice
cup butter, melted
cup pomegranate seeds
cup powdered sugar
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.

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.