Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light November 1999

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Randy Mayor

Recipe Summary

Yield:
12 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Beat sugar and butter at medium-high speed of a mixer until well-blended (about 7 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Combine buttermilk, rind, vanilla, and baking soda. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Fold in pomegranate seeds.

  • Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Nutrition Facts

223 calories; calories from fat 29%; fat 7.2g; saturated fat 4g; mono fat 2.1g; poly fat 0.5g; protein 4.7g; carbohydrates 34.5g; fiber 0.7g; cholesterol 52mg; iron 1.4mg; sodium 184mg; calcium 30mg.
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