Pomegranate orange bread

Hit at the office.  ran out of oranges so used 1 orange and 1 clementine.  Also used 0% fat greek yogurt

http://www.bettycrocker.com/recipes/pomegranate-orange-bread/658987f4-a958-4cf1-aeeb-ea6d27cbbd3a

Pomegranate Orange Bread

• Prep Time10min
• Total Time4hr30min
• Servings12

Ingredients

2

cups Gold Medal™ all-purpose flour

3/4

cup granulated sugar

1 1/2

teaspoons baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

6

oz Yoplait® Greek 100 plain yogurt (from 2-lb container)

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

Directions

Directions

• Heat oven to 350ºF. Grease bottom and sides of 8 1/2x4 1/2-inch loaf pan with shortening or cooking spray.
• In 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 whisk. Add to dry ingredients; stir together until just combined. Fold in pomegranate seeds. Pour into pan.
• Bake 55 to 65 minutes or until toothpick inserted in center of loaf comes out clean.
• Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, at least 3 hours.
• Mix powdered sugar and 1 tablespoon orange juice with whisk; drizzle over bread. Allow glaze to harden before slicing and serving.