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White Chocolate Pomegranate Bread

January 23, 2013
pomegranate white chocolate bread

I didn’t get those smiley, happy family Christmas cards out this year. You know, the ones where you suck in your gut as the photographer tells you to smile in an attempt to regain those ten pounds the camera mockingly gives you.  Now, I even have to worry about HOW much I smile. I don’t want those crow feet showing too much.

pomegranate white chocolate

Our toddler showed her true emotions during our picture taking session. Every picture she glared at the photographer. He tried squeaky ducks, monkeys, rattles, lights and jumping up and down waving his arms like a clown. Only glares were returned. I hate to say it, but I feel exactly like her during picture time. I know I’ll be grateful we have those precious family pictures years from now, but I’m not one who loves being photographed.

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With the holidays come and gone and Christmas cards that never got sent I decided to take a different approach on the whole “holiday card” thing. I call it–the winter card.  Now I have the flexibility in my mind of sending out holiday cards anytime between the end of November and end of February. I really love how my brain works sometimes.
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I also might  not have made it in time to post this recipe before the holidays but really pomegranates are more of a winter fruit giving me until the end of February (note the WINTER decor) to post this too.snickersThis bread is absolutely gorgeous to give (and eat). The pomegranates offer a unique twist to the melt in your mouth white chocolate.

I made these gorgeous white chocolate snowflakes to top each loaf of bread after seeing them made on a cake by Barbara Bakes. I’m still tempted to try the cake too but am trying to be good.

White Chocolate Pomegranate Bread

2 cups unbleached all purpose flour

3/4 cup sugar

1 tbsp baking powder

1/2 tsp salt

1 cup milk

1/4 cup melted butter (I substituted plain greek yogurt)

2 eggs

1 tsp vanilla extract

1 cup pomegranate arils

1/2 cup white chocolate chips

Preheat oven to 350 degrees. Lightly grease one large loaf pan or two mini loaf pans. In a large mixing bowl, stir together the flour, sugar, baking powder and salt. In a smaller bowl, stir together the milk, butter (or yogurt), eggs and vanilla extract. Beat by hand for approximately one minute until the mixture becomes frothy. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well. Combine the wet and dry ingredients and mix until well combined. Fold in the pomegranate arils and white chocolate chips.

Pour the batter into the loaf pan(s). Press additional pomegranate arils onto the top of the loaf if desired. Bake large loaf for approximately 50-55 minutes, small loaves for approximately 35-40 minutes or until a toothpick inserted in the middle comes out clean.

Remove loaves from oven, allow to cool in pan for approximately ten minutes before inverting the loaf onto cooling rack to finish cooling completely.

Once bread has finished cooling, glaze.

To glaze: Melt 1/2 cup white chocolate chips with 1 tbsp milk. Stir to combine until smooth, then drizzle over the top of the loaf.

Related Links:

Lemon Pomegranate Bread by 2 Peas in a Blog

Apple Pomegranate Spice Bread by Streaming Gourmet

Pomegranate Banana Bread by Family Spice

Orange Pomegranate Bread by Cuisine by Maureen

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