National “Home Made Bread Day”

Pomegranate Pumpkin Bread!



Prep time:  10 mins
Cook time:  50 mins
Total time:  1 hour
Serves: 6
Pomegranate Pumpkin Bread uses pumpkin instead of oil for a lighter treat and Quaker Oats for a little crunch.
  • 1¾ cup all-purpose flour
  • ¼ cup Quaker Oats
  • ½ cup sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin
  • 1 cup milk
  • 1 egg, beaten
  • Seeds from one pomegranate (about 1 cup)
  • Cream cheese (optional)
  1. Preheat oven to 350. Coat 8½” loaf pan with cooking spray.
  2. Mix dry ingredients in a large bowl.
  3. In a second bowl, combine wet ingredients.
  4. Toss pomegranate seeds in the flour mix to coat.
  5. Add wet ingredients to flour mix. Stir until just combined.
  6. Pour batter into pan.
  7. Bake for 50-60 minutes or until knife inserted in center of loaf comes out clean.
  8. Top individual slices with softened cream cheese if desired

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