One slice, or two? Our guess is you’ll be coming back for more of this delicious Pomegranate and Pistachio Bread. It’s just that tasty! Yes, this bread recipe is a little sweet 😉. However, you’ll also find nutrition in here – the benefits of a recipe with pomegranate and pistachio! And if you’ve ever wondered how to eat a pomegranate, this is a great way 😃!
This treat is packed with lots of other goodies, including walnuts, pumpkin pie spice, and cardamom! We also topped it with lashings of icing and extra pomegranate seeds and pistachios.
Some Popular Ingredients!
The pomegranate is truly a wonderful fruit! The seeds are like little jewels that pop and fill your mouth with sweetness. You can bake them, juice them, or just eat them fresh. In fact, pomegranates are so versatile, it can be hard to decide how you’ll eat them. Pomegranates also benefit from all kinds of nutrients, including vitamin C, fiber and antioxidants.
Did you know that pistachio nuts open with an audible “pop”? Or that some cultures believe hearing them crack is good luck? Neither did we! People have eaten pistachios for thousands of years – so maybe the good luck comes from the nutrition they offer? You’ll find loads of vitamin B6 and potassium in pistachios, which complements the nutrients from the pomegranate quite nicely.
Hurry Up – It’s Breadtime
Although this recipe is a treat, the bread isn’t overwhelmingly sweet. As a result, it’s perfect for snacking at any time of the day, from breakfast to late-night noshing (guilty as charged). However, if you’d like to lose some of the sugar, the pomegranate and pistachio flavors are great even without the icing 😉.
Now you’re ready to start baking! The ingredient list might also seem a little long but don’t worry! The recipe itself is simple, so you’ll have your Pomegranate and Pistachio bread baking in no time.
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Pomegranate and Pistachio Bread | Sweet + Gluten-Freee
This sweet, gluten-free bread recipe is a great way to eat pomegranate and pistachios! Plenty of warm spices also make it perfect for cool weather. Enjoy!
- Prep Time: 15 minutes*
- Cook Time: 1 hour, 15 minutes
- Total Time: 1 hour, 30 minutes
- Yield: 1 loaf / 10 slices 1x
- 1 cup gluten-free baking flour
- 1/2 cup almond flour
- 1/2 cup quick oats
- 3/4 cup organic caster sugar
- 3/4 cup pistachios, chopped + extra for garnish
- 1/4 cup walnuts, chopped + extra for garnish
- 2 teaspoons baking powder
- 2 teaspoons ground pumpkin pie spice
- 1/2 teaspoon ground cardamom
- 1 cup cooked squash or pumpkin, mashed* (cold or room temperature)
- 3/4 cup vegetable or canola oil
- 1/4 cup almond milk
- Arils (seeds) from 1 pomegranate, divided
- 2 flax eggs (made using 2 tablespoons of ground flax seeds and six tablespoons of water)
- 1/2 cup organic powdered sugar
- 1/2 tablespoon almond milk
- 1/2 teaspoon beet powder
- Preheat the oven to 350F/175C and line a 9″ x 5″ / 23cm x 13cm loaf pan with parchment paper.
- Prepare flax eggs by mixing together ground flax seeds with six tablespoons of water. Allow to thicken for five minutes.
- Add gluten-free flour, almond meal, oats, nuts, baking powder and spices to a large bowl, stir to combine.
- Place squash/pumpkin, oil, almond milk, 3/4 of the pomegranate seeds and flax eggs into a medium size bowl, mix well. Add to the flour mixture and stir to combine. Pour batter into prepared loaf tin.
- Bake for 1 1/4 hours or until a skewer inserted into the bread comes out clean. Allow to cool in the loaf pan for 30 minutes, then carefully turn out onto a cooling rack.
- To make the icing, sift powdered sugar and beet powder into a small bowl, add almond milk and whisk until well combined. Once the bread is cool, drizzle with icing and top with pomegranate seeds, pistachios and walnuts.
- Cut into bread into 10 slices and enjoy! Store slices in an airtight container for up to 3 days.
- To ensure you can prepare this recipe in 15 minutes, cook the squash/pumpkin a day or two before and store in the fridge until ready to use. The time required to cook the squash/pumpkin in not included in the preparation time listed above.
- *The squash that works best for this recipe is: acorn, butternut or spaghetti squash and the best pumpkin to use for this recipe is kabocha.
- Recipe and styling inspired by Pumpkin & Pomegranate Cake, Coles Australia.
- Nutritional information is to be used as a guide only as calories and nutrition vary between products and brands worldwide.
Keywords: pomegranate and pistachio bread, pumpkin pie spice, cardamom, gluten free, The Plant Riot