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Pomegranate Pumpkin Bread

This Pomegranate Pumpkin Bread calls for pumpkin instead of oil for a lighter treat and oats for a little crunch.
Keyword breakfast bread, fall recipes, pomegranate, pumpkin bread, quick bread
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf
Calories 157kcal
Author Jenn

Ingredients

  • cup all-purpose flour
  • ¼ cup rolled oats
  • ½ cup sugar
  • 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

Video

Nutrition

Serving: 1serving | Calories: 157kcal | Carbohydrates: 31g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 140mg | Fiber: 2g | Sugar: 12g