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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Whole Grain Pomegranate Sangria Bread

Whole Grain Pomegranate Sangria Bread

By, Chef Gina Meyers

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1 Tablespoon of Cornmeal

1 cup of quick-cooking rolled oats

1 cup of buttermilk, divided

½ cup of True Temptation Pomegranate Sangria

2 cups of all-purpose flour

1 cup of whole wheat flour

2 Tablespoons of packed light brown sugar

1 Tablespoon of baking powder

1 ½ teaspoons of caraway seeds

1 teaspoon of baking soda

1 teaspoon of salt

6 tablespoons of butter or margarine, chilled, cut into pieces.

2 eggs, lightly beaten, divided

½ cup of currants

½ cup of pomegranate seeds

Directions: Preheat the oven to 350 degrees. Sprinkle large baking sheet with cornmeal. In a bowl, combine oats with ½ cup of buttermilk; ¼ cup of pomegranate sangria let stand ten minutes. Meanwhile, in a bowl, combine all-purpose and whole wheat flour(s), sugar, baking powder, caraway seeds, baking soda and salt. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs: set aside. Reserve 1 Tablespoon of egg; combine remaining egg with remaining buttermilk (1/2 cup), plus ¼ cup of Pomegranate Sangria. Stir into oat mixture; stir in currants and pomegranate seeds. Stir buttermilk mixture into flour mixture until stiff dough forms. Turn dough onto lightly floured surface. Knead dough until smooth, 1-2 minutes. Shape dough into round loaf; place on baking sheet. Brush top of dough with remaining egg. With serrated knife, cut an “X” in top of bread, extending cut over sides of loaf down to baking sheet. Let stand in warm place for fifteen minutes. Bake 40-45 minutes or until loaf sounds hollow when tapped on bottom. Cool slightly on pan on wire rack before serving.

 

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