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Pomegranate Orange Bread.

Chicken Lemonato


2 cups flour

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

170 gr yogurt

2 teaspoons grated orange peel

1/2 cup fresh orange juice

1/4 cup butter, melted

2 eggs

1 cup pomegranate seeds

1/2 cup powdered sugar

1 tablespoon orange juice


Heat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of 8 ½ × 4 1/2-inch loaf pan with shortening or cooking spray.

In a medium bowl, stir together flour, granulated sugar, baking powder, baking soda and salt. In another bowl, beat yogurt, orange peel, 1/2 cup orange juice, the melted butter and eggs with a whisk. Add it to the dry ingredients; stir together until they are just combined. Fold in the pomegranate seeds. Pour the mixture into a pan.

Bake for 55 to 65 minutes or until a toothpick inserted in the center of the loaf comes out clean.

Let it cool in the pan for 15 minutes. Move the bread from the pan to a cooling rack. Cool completely for at least 3 hours.

Mix the powdered sugar and 1 tablespoon of orange juice with whisk and drizzle the mixture over the bread. Allow the glaze to harden before slicing and serving.


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