Apple Pomegranate Spice Bread

Recently pomegranates were on sale, plus I had a coupon for them. I was able to get 2 pomegranates for $1. What a deal! So I didn’t want to use both of them for the recipe I have for pomegranate salad. I wanted to do something different with them. I came across this recipe for apple pomegranate spice bread at the Streaming Gourmet.

This was a fun and different way to use pomegranates. The bread isn’t extremely sweet and not over powering with spices. It just add to the pomegranate. I put a loaf into the freezer, so we’ll have to see how it is after being in the freezer. You can also see my instructions on how to clean your pomegranate here.

• ALL-PURPOSE FLOUR
• SALT
• BAKING POWDER
• CINNAMON
• GROUND ALLSPICE
• GROUND CLOVES
• FRESH GROUND NUTMEG
• SUGAR
• BROWN SUGAR
• EGGS
• UNSALTED BUTTER
• MILK
• UNSWEETENED APPLESAUCE
• APPLES
• POMEGRANATE ARILS

Apple Pomegranate Spice Bread

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• Author: Laura

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Ingredients

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• 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
• 1/2 stick (1/4 cup) melted unsalted butter (I used salted and left out the 1/2 tsp salt)
• 1 1/4 cup milk
• 1/4 cup unsweetened applesauce
• 1 cup finely diced apples
• 1 cup pomegranate arils

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Instructions

1. Mix all of the dry ingredients. Stamp the mixture with a whisk to break apart any brown sugar clumps.
2. Melt the butter by placing it in a microwave-safe ramekin and 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. Make a well in the dry ingredients. 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 with butter or sprayed with cooking spray. Bake at 350˚F for 50 minutes or until edges are lightly browned and bread is springy to the touch.
5. Cool on a rack for 10 minutes before removing from the pan.

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