Tuesday, October 27, 2015

Pumpkin Pomegranate Bread




Pumpkin Pomegranate Bread

By, Gina Meyers

1 (15 ounce) canned pumpkin puree (spiced)

1 ½ cups of granulated sugar

½ cup of vegetable or coconut oil

¼ cup of water

2 eggs

2 ¼ cups of all-purpose flour (if you are gluten-free, substitute Nu Flour)

½ Tablespoon of ground cinnamon

½ Tablespoon of ground nutmeg

1 teaspoon of baking soda

1 teaspoon of salt

¼ cup of pomegranate kernels (arils)

Directions: Preheat oven to 350 degrees. Spray with either extra virgin olive oil or canola non-stick cooking spray three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin puree, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. If using the spice pumpkin puree, no need for additional spices. Fold in pomegranate arils. Bake for one hour or until toothpick comes out clean from the center of the bread.
Pomegranate Icing
1 cup of powdered sugar
2 1/2 Tablespoons of POM (Pomegranate Juice)
Mix in a bowl with  a spoon, add more powdered sugar if needed or a 1/2 Tablespoon at a time of pomegranate juice if mixture needs it. Drizzle mixture over your baked and cooled Pumpkin Pomegranate Bread.

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