Pomegranate Apple Bread

While browsing through the Streaming Gourmet's blog, I found this recipe for apple pomegranate spice bread.  The use of pomegranates made this bread look oh so pretty, that I was excited to try it out.  I love pomegranates and how the little jewel seeds look.  I was slightly hesitant about baking with pomegranates.  First, because of their tartness and the hard seed (I eat the entire seed, but some of my family members were shocked that I did so.)  Second, because the pomegranate seeds take so long to take out, that I want to eat every last one rather than waste any on baking.


I had one pomegranate I had bought from a batch that were particularly sour and decided I could part with the one pomegranate.  So I used that one to make my pomegranate apple bread.

The bread came out so pretty with the pomegranate seeds.  The apples inside the bread made the bread very moist and sweet. The bread has more of a consistency of regular bread rather than cake bread, which is what I'm used to when I bake breads with fruit.  It wasn't as sweet as cake breads, but it was sweet enough.  The recipe called for 9 x 5 baking pans.  Next time I think I will use smaller baking pans.  The breads didn't rise that much, so when they are cut, they are wide and short.  

Recipe adapted from Streaming Gourmet


3 cups all-purpose flour
1/2 tsp salt
1 Tbsp baking powder
1 tsp cinnamon
1/2 tsp ground allspice
1 pinch ground cloves
1 generous pinch fresh ground nutmeg
3/4 cup sugar
1/4 cup brown sugar
2 eggs
1/4 cup melted unsalted butter
1 1/4 cup milk
1/4 cup unsweetened applesauce
1 cup finely diced apples
1 cup pomegranate arils


1. Mix all of the dry ingredients.

2. Melt the butter by microwaving it for about 30-40 seconds. Mix the melted butter with the
applesauce to cool it down. Beat the eggs and milk together. Beat the
applesauce/butter mixture into the egg/milk mixture.

3. Pour the wet mixture, the
apples and the pomegranate arils into the dry ingredients and stir
until just blended. Once all of the dry ingredients are wet, stop
mixing, even if there are a few clumps left. If you overmix the dough,
the bread will come out tough.

4. Pour mixture into two 9×5 bread tins that have either been
greased or lined with foil. Bake at 350?F for 50
minutes until inside comes out clean with a knife.

5. Cool on a rack for 10 minutes before removing from the pan.

16 comments on “Pomegranate Apple Bread”

  1. How are the seed hardness after you baked them?

  2. That made me laugh when you said you could part w/ the pome this time around 🙂
    I don’t eat the seeds – i’ve tried in the past but just couldn’t do it. My family members also don’t eat em too.
    How do you take out the seeds? Doesnt that pretty much smush whatever is left over?
    For this recipe, did you take out the seeds?

  3. I have never tried pomegranate bread, I wish I could try one day.

  4. The same as how they are when raw. So if you don’t mind eating the seeds when eating it raw, you shouldn’t mind them in the bread either.

  5. I don’t think it’s possible to eat the little hard seed inside. My siblings will just chew on the juice and then spit out the little hard seeds. For the recipe, I just left the pomegranate as is. I don’t remove the hard seed.

  6. It’s pretty yummy! I like the combination of apples and pomegranates.

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  8. I don’t usually eat the seed when I’m eating pomegranate seeds either, but after they are cooked the seeds seem to soften somehow. I have taken this to a pot-luck before, and no one even realized it had pomegranate seeds in it until I told them what it was

    • Interesting. I didn’t really pay much attention since I eat the seeds, so I don’t know if they did soften for the bread.

  9. can you fix your “print” command in your blog so that when we want to print out a recipe we have the option for just the recipe. i just went to print a recipe and thought that was what i was getting but instead got 14 pages of garbage. i have no disposable income so to waste 14 pages plus the ink is pretty frustrating.


    • I’m sorry that happened to you. Looking at it, this is an old recipe before I had installed a plugin that puts the recipe somewhere separate. If you look at my newer recipes posts, you’ll see the recipe is actually separate from the rest of the post so there is an option to just print the recipe. But for this particular one, and very old ones, the recipe is just part of the post, so the only print option is to print everything, or you would have to manually limit the number of pages. There’s no way for me to fix it. I can only go back an manually update each recipe with the plugin I now use, but there are a lot of recipes and that is going to take some time to do.

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  11. Hi, I have a high Gluten sensitivity and am always looking for new recipes to try. For Thanksgiving I needed some sort of muffin, or bun and wanted to make something with Pomegranates. I came across your recipe and just swapped out the flour for a Gluten free flour mix. I was surprised how many muffins it made (18) and they were heavenly!!!!! My friend can’t get enough of them lol.
    Great recipe!!! Thank you 🙂

  12. This is so delicious. I love it!!! Instead of apple sauce, i used pomegranate juice and it turned a lovely pink colour. However, This meant it was quite dense. Is there anything I can do to fix that?? Thankyou!

    • The applesauce keeps the bread light and moist. You may want to try doing a concentrated pomegranate juice (maybe just 1-2 tbsp) rather than regular pomegranate juice and keep the applesauce.

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