Apple Pomegranate Pistachio Bread
- 1 ½ cups whole wheat pastry flour
- ⅔ cup date sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 ⅛ tsp. ground cinnamon, divided
- ½ tsp. salt
- ⅓ cup + 1 Tbsp. apple juice, divided
- ¼ cup canola oil
- ¼ cup low fat buttermilk
- 1 large egg, lightly beaten
- ½ tsp. vanilla extract
- ½ cup + 1 Tbsp. pomegranate arils, divided
- ⅓ cup + 1 Tbsp. Wonderful® Pistachios, chopped, divided
- 1 cup peeled and grated apple
- 6 Tbsp. powdered sugar, sifted
Directions1. Preheat oven to 350°F. Spray an 8 x 4-inch loaf pan with cooking spray. 1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, 1 tsp. cinnamon and salt. Make a well in the center of the mixture. 1. In a medium bowl, combine ⅓ cup apple juice, oil, buttermilk, egg and vanilla. Add to flour mixture and stir until just combined. Fold in ½ cup pomegranate arils, ⅓ cup pistachios and apple. Pour batter into prepared pan and smooth top with a spatula. 1. Bake for 50 minutes, rotating the pan halfway through. Bread is done when golden and a toothpick inserted in the center comes out clean. Cool pan on a wire rack for 10 minutes. Remove bread from pan and cool completely on wire rack. 1. Meanwhile, prepare glaze by whisking together powdered sugar, ⅛ tsp. cinnamon and 1 Tbsp. apple juice in a small bowl. Drizzle glaze over bread once cooled. Top with 1 Tbsp. pomegranate arils and 1 Tbsp. pistachios and let set before serving. Store leftovers in an airtight container at room temperature for up to 3 days.
For gluten free: Use gluten free flour in place of whole wheat flour.
Calories 170, Total Fat 7g (Saturated 1g, Trans 0g), Cholesterol 15mg, Sodium 260mg, Total Carbohydrate 25g (Dietary Fiber 2g, Sugars 15g), Protein 3g, Vitamin A 0%, Vitamin C 2%, Calcium 4%, Iron 4% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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