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
oz Yoplait® Greek 100 plain yogurt (from 2-lb container)
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.