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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 minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Servings 1 loaf
Calories 157kcal
Author Jenn
- 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
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
Serving: 1serving | Calories: 157kcal | Carbohydrates: 31g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 140mg | Fiber: 2g | Sugar: 12g