I love to eat baked goods but can't justify baking them for myself very often because I will just eat all of them. So when I came across this sweet bread recipe I got really excited. It is relatively healthy with very little oil and sugar and by using whole wheat flour. It turned out really well, the pomegranate arils stay intact and add a nice crunch to the bread. I think it would also be good with the addition of walnuts, I might try that next time. Also, it took mine about an hour to bake and was still in my opinion slightly under baked even though in the recipe it says to only cook for 40 minutes so be careful with the cooking time.
INGREDIENTS
1 1/2 cups white whole wheat flour
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ground allspice
pinch ground cloves
pinch ground nutmeg
1/4 cup evaporated cane sugar
1/4 cup brown sugar (make sure to break up any clumps)
1 egg, whisked
2 Tbsp. unsalted butter, melted
1/2 cup + 2 Tbsp. (5/8 cup) milk
2 Tbsp. unsweetened applesauce
3/4 cup apples, finely diced (I used part Granny Smith, part Honeycrisp)
1/2-3/4 cup pomegranate arils
DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9x5 bread pan with cooking spray.
2. In a large bowl mix together all the dry ingredients (flour through sugars). In a separate bowl, whisk to combine the butter, applesauce, milk, and egg. Make a well in the center of the dry ingredients and pour in the wet ingredients, stirring just until blended. Fold in the apples and pomegranate arils. Pour the batter into the bread pan.
3. Bake in preheated oven for about 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack before slicing.
Makes 1 loaf.
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