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Pomegranate Pumpkin Bread

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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

Jenn
This Pomegranate Pumpkin Bread calls for pumpkin instead of oil for a lighter treat and oats for a little crunch.
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Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 1 loaf
Calories 157 kcal

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
 

  • 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 mixture to coat.
  • Add wet ingredients to the flour mixture. Stir until just combined.
  • Pour batter into pan.
  • Bake for 50-60 minutes or until a knife inserted in the center of the loaf comes out clean.
  • Top individual slices with softened cream cheese if desired
Keyword breakfast bread, fall recipes, pomegranate, pumpkin bread, quick bread
Nutrition Facts
Pomegranate Pumpkin Bread
Amount Per Serving (1 serving)
Calories 157 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Cholesterol 20mg7%
Sodium 140mg6%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 12g13%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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