Orange Loaf with Pomegranates
Recipe by Nicole Thom-Arens
Makes 2 loaves
This quick bread is dense and full of bright flavor with orange zest and vanilla, and the pomegranates add a burst of sweetness. I use a combination of rye and all-purpose flours for flavor and added nutrients. The combination of coconut oil, buttermilk, and Greek yogurt keeps the loaf moist.
Ingredients:
1 1/2 cups granulated sugarZest of two large oranges1 1/2 teaspoons kosher salt (use 1 teaspoon if not using Diamond)3 eggs1/2 cup coconut oil, melted1/2 cup Greek yogurt1 1/2 cups buttermilk1 1/2 teaspoons vanilla bean paste1 1/2 teaspoons baking powder2 cups all-purpose flour1 cup light rye flour1 cup pomegranate arils
Instructions:
1. Preheat the oven to 350 degrees.2. Grease the bottom and sides of two standard loaf pans. 3. Add sugar to a large mixing bowl. 4. Wash and dry the oranges. 5. Zest the oranges directly over the mixing bowl to capture the oils of the oranges for maximum flavor. 6. Combine the zest and sugar with a mixing spoon or toss with your hands. (Be sure to bask in the wonderful aroma of orange sugar!)7. Mix in salt. 8. Add eggs. Stir to combine. 9. Add oil, yogurt, buttermilk, and vanilla. Stir to combine. 10. Add baking powder. Stir well to combine. 11. Add flours and mix until combined. (There may be lumps like in a pancake batter.) 12. Add pomegranate arils and fold to combine. 13. Divide the batter equally between the two pans. 14. Bake at 350 degrees for 55 to 65 minutes. The loaves are done when a toothpick entered in the center comes out clean. 15. Cool in the pan for 10 minutes. Then, remove the loaves from the pan to cool on a wire rack.
Ingredients:
1 1/2 cups granulated sugarZest of two large oranges1 1/2 teaspoons kosher salt (use 1 teaspoon if not using Diamond)3 eggs1/2 cup coconut oil, melted1/2 cup Greek yogurt1 1/2 cups buttermilk1 1/2 teaspoons vanilla bean paste1 1/2 teaspoons baking powder2 cups all-purpose flour1 cup light rye flour1 cup pomegranate arils
Instructions:
1. Preheat the oven to 350 degrees.2. Grease the bottom and sides of two standard loaf pans. 3. Add sugar to a large mixing bowl. 4. Wash and dry the oranges. 5. Zest the oranges directly over the mixing bowl to capture the oils of the oranges for maximum flavor. 6. Combine the zest and sugar with a mixing spoon or toss with your hands. (Be sure to bask in the wonderful aroma of orange sugar!)7. Mix in salt. 8. Add eggs. Stir to combine. 9. Add oil, yogurt, buttermilk, and vanilla. Stir to combine. 10. Add baking powder. Stir well to combine. 11. Add flours and mix until combined. (There may be lumps like in a pancake batter.) 12. Add pomegranate arils and fold to combine. 13. Divide the batter equally between the two pans. 14. Bake at 350 degrees for 55 to 65 minutes. The loaves are done when a toothpick entered in the center comes out clean. 15. Cool in the pan for 10 minutes. Then, remove the loaves from the pan to cool on a wire rack.