Pomegranate Molasses Yogurt Bread

I don't know why I shy away from baking. I even bought myself what has been termed the gleaming red Ferrari of a mixer to try to overcome this. I really should be more enthused about it, it's like chemistry! I liked chemistry.

So when the ladies at Food 52 posted a recipe for Maple Yogurt Pound Cake, I decided to experiment. I switched out the maple syrup for pomegranate molasses, and use tart Greek yogurt.  Super tartness!

The first time the bread came out tasting pretty good, but it didn't rise much. I realized my baking powder was probably too old. I liked the sweet tartness of the pomegranate molasses, and it was so very moist. So I made it again for Mother's Day.

The second time around I also tripled the sugar, using brown sugar too. Since the original recipe used maple syrup, I had to make up for the lack of sweetness. And I love brown sugar. 

The reviews were definitely mixed. I loved it, super moist and tart, but it a good way. My mom loved it, but my niece, nephew, and older brother did not. I told them their palettes weren't sophisticated enough to appreciate it, but they would get there eventually. These are the same people who love my pancakes, after all.

The original recipe is here.

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Pomegranate Molasses Yogurt Bread

adapted from Maple Yogurt Pound Cake 

A tart but exceptionally moist loaf of cake bread.

Ingredients

• 1/2 cup pomegranate molasses
• 3/4 cup Greek yogurt
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 3 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon lemon zest
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup oil

Instructions

1. Preheat oven to 350 degrees F. Spray or butter a metal loaf pan (8.5 x 4.5 x 2.5 inches).2. Whisk together the molasses, yogurt, eggs, sugars, vanilla, and lemon zest. In another bowl, combine the flour, baking soda, and salt, then add to the wet ingredients. Once the dry ingredients are fully incorporated, add in the oil until fully absorbed by the batter.3. Pour batter into the prepared loaf pan and bake for about 50 minutes. If a toothpick tester doesn't come out clean, cook for another 5-10 minutes.4. Allow cake to cool in the pan for 5 minutes, then cut around the sides to loosen. Turn the cake onto a rack and cool completely.5. Top with butter, whipped cream, or simply stuff it naked in your mouth.

Details

Prep time: 10 mins Cook time: 50 mins Total time: 1 hour Yield: 1 loaf