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Pomegranate Pumpkin Bread

Filed Under: Breakfast, Recipes

This Pomegranate Pumpkin Bread blends seasonal flavors for a unique treat. Don’t be intimidated by the pomegranate. If you shy away from pomegranate due to the sheer amount of work involved in getting those juicy little seeds out, don’t despair.

Check out this YouTube video on how to seed a pomegranate and you’ll have your seeds ready to go in two minutes. Now savor that victorious feeling of outsmarting the Rubik’s cube of fruits. You did it!

Pomegranate Pumpkin Bread

 

Pomegranate Pumpkin Bread

 
 
Pomegranate Pumpkin Bread uses pumpkin instead of oil for a lighter treat and Quaker Oats for a little crunch.
Ingredients
  • 1¾ cup all-purpose flour
  • ¼ cup rolled oats
  • ½ cup sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin
  • 1 cup milk
  • 1 egg, beaten
  • Seeds from one pomegranate (about 1 cup)
  • Cream cheese (optional)
 
Instructions
  1. Preheat oven to 350. Coat 8½” loaf pan with cooking spray.
  2. Mix dry ingredients in a large bowl.
  3. In a second bowl, combine wet ingredients.
  4. Toss pomegranate seeds in the flour mixture to coat.
  5. Add wet ingredients to the flour mixture. Stir until just combined.
  6. Pour batter into pan.
  7. Bake for 50-60 minutes or until a knife inserted in the center of the loaf comes out clean.
  8. Top individual slices with softened cream cheese if desired
 

Pomegranate Pumpkin Bread combines two fall flavors in one delicious quick bread. Spread cream cheese on this pumpkin recipe for a real treat!

If you like this Pomegranate Pumpkin Loaf be sure to check out my Salted Caramel Pumpkin Spice Oatmeal Bars too. They make a great addition to holiday hor d’oeuvre trays or sandwich platters.

 

Pomegranate Pumpkin Bread

Pomegranate Pumpkin Bread

Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

This Pomegranate Pumpkin Bread calls for pumpkin instead of oil for a lighter treat and oats for a little crunch.

Ingredients

  • 1¾ cup all-purpose flour
  • ¼ cup rolled oats
  • ½ cup sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin
  • 1 cup milk
  • 1 egg, beaten
  • Seeds from one pomegranate (about 1 cup)
  • Cream cheese (optional)

Instructions

  1. Preheat oven to 350. Coat 8½" loaf pan with cooking spray.
  2. Mix dry ingredients in a large bowl.
  3. In a second bowl, combine wet ingredients.
  4. Toss pomegranate seeds in the flour mixture to coat.
  5. Add wet ingredients to the flour mixture. Stir until just combined.
  6. Pour batter into pan.
  7. Bake for 50-60 minutes or until a knife inserted in the center of the loaf comes out clean.
  8. Top individual slices with softened cream cheese if desired
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 157Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 20mgSodium 140mgCarbohydrates 31gFiber 2gSugar 12gProtein 4g
© Jenn