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Pomegranate Bellini Loaves

image of pomegranate bellini loaves


Prep: 15 min | Bake: 35 min | Yield: 4 loaves

2 cups Longo’s Organic All Purpose Flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
2 large eggs, lightly beaten
1/3 cup Longo’s Unsalted Butter, melted
2 tsp pure vanilla extract
1 1/2 cups pomegranate arils

1/2 cup icing sugar
2 tbsp sparkling wine, plus more as needed

Preheat oven to 350°F.

Spray four 5 3/4 x 3 1/4 mini loaf pans with cooking spray and line with parchment paper. Place prepared pans onto baking tray.

Whisk together flour, sugar, baking powder and salt. Make a well in the centre of the flour mixture.

Whisk together buttermilk, eggs, butter and vanilla in another bowl. Pour into the well of the flour mixture. Mix with a wooden spoon until just moistened. Batter will be lumpy. Fold in pomegranate arils. Evenly divide batter among prepared pans.

Bake for 35 to 40 minutes or until tester inserted in centre comes out clean. (Make-ahead: Store at room temperature for up to 1 day. Cover and refrigerate to keep longer.)

Cool for 10 minutes before turning out onto a wire rack.

While loaf is still a bit warm, whisk icing sugar and sparkling wine together to pourable consistency. Place a baking sheet under the cooling rack to catch any drips. Generously drizzle glaze onto mini loaves. Decorate with pomegranate arils and festive sprinkles if desired.