Honeyed Pomegranate Bread Recipe
Prep Time:
30 minutes
Cook Time:
50 minutes
Servings:
1 Loaf
Ingredients
  • 1 ripe Bartlett pear, peeled, cored, and diced
  • ½ cup raw cashews
  • ¼ cup butter, plus more for greasing the loaf pan
  • 1 cup all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 egg
  • ⅓ cup honey
  • 2 teaspoons vanilla extract
  • ½ cup pomegranate arils
Directions
  1. Place the diced pear in a small saucepan with some water (about a 1/2 cup) and bring to a simmer. Cook, covered, for 5-15 minutes until tender, adding more water if needed. Stir occasionally to help break up the pear, and mash it with a fork at the end.
  2. Measure out ½ cup of the mashed pear. Set aside. You may have a small amount left over.
  3. Place the cashews in a pan and toast on medium heat for 3 to 5 minutes until they're slightly darkened and fragrant. Watch closely so they don't burn.
  4. Remove the cashews from the heat and roughly chop. Set aside.
  5. Preheat the oven to 325 F.
  6. Grease a 9x5-inch loaf pan with butter.
  7. Melt the butter. Set aside.
  8. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  9. In a second bowl, add the mashed pear, egg, honey, vanilla, and melted butter. Whisk to combine.
  10. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  11. Fold in the pomegranate arils and cashews.
  12. Pour the mixture into the greased loaf pan.
  13. Bake for 35 to 40 minutes in the middle rack of the oven until the top is browned and a toothpick inserted in the center comes out clean.
  14. Let the bread cool in the pan for 10 to 15 minutes. Carefully remove the loaf from the pan and transfer to a wire rack to cool completely. Serve warm or at room temperature.