Pomegranate & Pistachio Bread

One slice or two? My guess is you’ll be coming back for a second slice of this delicious and moist Pomegranate & Pistachio Bread … because it’s just that tasty!

The recipe is jam packed with lots of goodies such as pomegranate jewels (this was my first time baking with pomegranate jewels and it was a delicious success!), pistachios, walnuts and lots of spices… and this bread isn’t overly sweet which makes it perfect for snacking any time of the day, from breakfast to late night noshing… guilty!

You guys know I don’t like complicated recipes, so don’t worry about the slightly longer ingredients list because you’ll have this bread in the oven and filling the kitchen with wonderful baking aromas in no time. That’s a guarantee.

Makes 1 loaf, 8 – 10 slices

1 cup gluten free baking flour
1/2 cup almond flour
1/2 cup quick oats
1 1/2 cups organic caster sugar
3/4 cup pistachios, chopped + extra for garnish
1/4 cup walnuts, chopped + extra for garnish
2 teaspoons xanthum gum
2 teaspoons baking powder
2 teaspoons ground pumpkin pie spice
1/2 teaspoon ground cardamom
1 cup squash or pumpkin, cooked and mashed*
1 cup vegetable or canola oil
1/4 cup almond milk
1 pomegranate, seeds removed, divided
2 chia eggs (made using 2 tablespoons of ground chia seeds)**
Cooking oil spray

1 cup organic powdered sugar
1 tablespoon almond milk
1 teaspoon beet powder

1. Preheat the oven to 350F/175C and spray a 9″ x 5″ / 23cm x 13cm loaf pan with cooking oil.

2. Prepare chia eggs by mixing together ground chia seeds with 5 tablespoons of water. Allow to thicken for five minutes.

3. Place flour, almond meal, oats, nuts, xanthum gum, baking powder and spices to a large bowl, stir to combine.

4. Place cooked squash/pumpkin, oil, almond milk, 3/4 of the pomegranate seeds and chia eggs into a medium size bowl, mix well. Add to the flour mixture and stir to combine. Pour batter into prepared loaf tin.

5. 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.

6. To make the icing, sift powdered sugar and beet powder into a small bowl, add almond milk and whisk until well combined. Once cake is cool, drizzle with icing and top with pomegranate seeds, pistachios and walnuts.

*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 or Australian Jap.

**alternatively you can use ground flax seed to achieve the same result.

I hope you enjoy this tasty bread as much as I did. If you decide to make this recipe, take a photo and post it on instagram, please tag your photo with #rachelsteenland as I’d love to see your recreation and I may even share your photo on my feed, insta stories or newsletter (crediting you, of course)! Love, Rachel xx

Recipe inspired by Pumpkin & Pomegranate Cake, Coles Australia.

2 Comments Add yours

  1. Wow that looks absolutely incredible. Awesome photography too (:


    1. Rachel says:

      Thank you so much- it was so tasty!

      Liked by 1 person

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