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 Quaker 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
- Preheat oven to 350. Coat 8½” loaf pan with cooking spray.
- Mix dry ingredients in a large bowl.
- In a second bowl, combine wet ingredients.
- Toss pomegranate seeds in the flour mix to coat.
- Add wet ingredients to flour mix. Stir until just combined.
- Pour batter into pan.
- Bake for 50-60 minutes or until knife inserted in center of loaf comes out clean.
- Top individual slices with softened cream cheese if desired
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.