An easy and simple recipe for pomegranate chocolate bread! A perfect holiday treat for parties, neighbor gifts and more! This sweet quick bread is filled with pomegranate arils and studded with white chocolate chips.
Why Pomegranate Chocolate Bread?
Pomegranate and chocolate might sound like an unusual pairing, but together they create a deliciously rich and slightly tangy flavor that is perfect for a sweet treat. Add in white chocolate chips, and you have a decadent dessert or snack that’s sure to impress. In our house, we love pomegranate in breakfast and dinner dishes too!
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Ingredients
The ingredient list is simple for this recipe. All you need is:
- Self Rising Flour
- Sweetened Condensed Milk
- Butter
- Pomegranates or Cranberries
- White Chocolate Chips
Baking Times
There are several ways to bake this bread. You can make muffins, mini loaves or regular sized loaves of bread. Bake at 350 degrees and don't forget to lightly grease your muffin and loaf pans.
Cooking time is:
- Muffins: 18-23 minutes
- Mini Loaf: 25-28 minutes
- 8x4 inch bread pan: 35-40 minutes
- 9x5 inch bread pan: 45-55 minutes
Storage
Once the bread has cooled completely, store it in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
If you drizzle your loaves in white chocolate, please note that the chocolate may change texture/color slightly in storage.
Substitutions
There are a number of substitutions you can make in this recipe to accommodate for any dietary needs or preferences you may have.
- Gluten free: You will want to use a gluten free self rising flour.
- Dairy free and Vegan: Make sure to substitute dairy free sweetened condensed milk. You will also want to substitute dairy free white chocolate chips. Use a dairy free or plant based butter as well.
Tips for Making the Perfect Pomegranate Chocolate Bread
While this recipe is simple, a few tips can help ensure your bread turns out perfectly every time.
- Use Fresh Pomegranate Seeds: Fresh pomegranate seeds provide the best flavor and texture. If using store-bought pomegranate arils, make sure they’re fresh and not overly juicy to avoid excess moisture in the batter.
- Avoid Overmixing: When combining the wet and dry ingredients, mix until just combined. Overmixing can cause the bread to become tough and dense.
- Check for Doneness: Baking times can vary depending on your oven, so start checking the bread several minutes prior to your timer going off. Inserting a toothpick into the center of bread to check for doneness can help. If the bread is not quite done when the timer goes off, make sure to check every few minutes for doneness.
FAQ
Yes, you can use regular all-purpose flour instead of self-rising flour. However, you’ll need to add 1 ½ teaspoons of baking powder and ½ teaspoon of salt to the recipe to achieve the same rise and texture.
Absolutely! If you prefer a more intense chocolate flavor, you can substitute dark or semi-sweet chocolate chips for the white chocolate chips. Just keep in mind that the overall flavor will be richer and slightly less sweet.
Pomegranate seeds provide both flavor and texture to the bread, so it’s best to use them rather than juice. However, if you only have pomegranate juice, you could try reducing the amount of sweetened condensed milk and adding a small amount of juice for flavor, but the result will be different.
Yes, this recipe is versatile, so feel free to add other mix-ins like chopped nuts, dried fruit, or even a swirl of peanut butter or Nutella. Just be mindful that additional mix-ins might slightly alter the texture and baking time.
5 Ingredient Pomegranate Chocolate Bread
Equipment
- muffin pan, mini loaf pan, bread pan
Ingredients
- 2 cups self rising flour
- 1 cup butter
- ½ cup sweetened condensed milk
- ½ cup pomegranate arils or dried cranberries
- ½ cup white chocolate chips
Instructions
- Lightly grease a bread pan and set aside. Preheat oven to 350 degrees.
- In a mixing bowl, stir together the flour, butter and sweetened condensed milk until smooth.
- Fold in the pomegranates and white chocolate chips.
- Pour the mixture into the loaf pan and bake for 45-55 minutes or until bread is done. The bread is done when it springs back when lightly touched on top, and a toothpick inserted in the center comes out clean.
- Remove bread from oven and allow to sit in the bread pan for ten minutes, then remove from bread pan and allow to cool completely on a wire rack. Drizzle with additional melted white chocolate if desired.
Notes
- Muffins: 18-23 minutes
- Mini Loaf: 25-28 minutes
- 8x4 inch bread pan: 35-40 minutes
- 9x5 inch bread pan: 45-55 minutes
Erika
Delicious bread that was perfect for neighbor gifts!
Erika
Delicious bread that was perfect for holiday neighbor gifts!