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 was 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.
Pomegranate Apple Bread
- 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 granulated sugar
- 1/4 cup brown sugar
- 1/4 cup unsalted butter melted
- 1/4 cup unsweetened applesauce
- 1 1/4 cup milk
- 2 eggs
- 1 cup finely diced apples
- 1 cup pomegranate arils
- Preheat oven to 350°F. Grease two 9x5 loaf pans with butter or cooking spray.
- In a large bowl, combine the flour, salt, baking powder, cinnamon, allspice, cloves, nutmeg, granulated sugar, and brown sugar. In a medium-sized bowl, combine the butter and applesauce. Add the milk and eggs and stir to combine. Pour the wet ingredients into the dry ones and stir just until combined. The batter will have lumps. Fold the apples and pomegranate arils into the batter.
- Divide the batter between the loaf pans and transfer them to the oven. Bake the loaves for approximately 50 minutes or until an inserted knife or cake tester comes out clean. Cool the loaves in the pans for 10 minutes. Remove them from the pans and finish cooling them on a baking rack.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.