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.
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.
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.
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.
This 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.
Ingredients
- 2 cups unbleached all purpose flour
- ¾ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- ¼ cup melted butter (I substituted plain greek yogurt)
- 2 eggs
- 1 tsp vanilla extract
- 1 cup pomegranate arils
- ½ cup white chocolate chips
Instructions
- 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 ½ 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
Howdy. Nice site. I wanted to ask, though, where did you get hold of the theme?
Or did you make it your-self? I'm starting my
own blog site and am shopping around for a theme as nice as this one.
Thanks again.
I made this recipe last night and am now just tasting it. OMG, soooo good and better than I expected it to be. Thanks for sharing.
So glad that you liked it! It's one of my winter favorites and one that i love to make for other people!