Day 11 of 12: Pomegranate & Pistachio Bread

When I was growing up in Great Falls, my best friend Kelly McGuinness lived two doors down. I spent many an afternoon at her house. So many, in fact, that I'm sure the neighbors got tired of us cutting through their lawns just to go see if the other could play. After school we'd do homework together and I always preferred going over to her house because her kitchen had cushy chairs that rolled and cabinets filled with good snacks. HOSTESS snacks. I also distinctly recall them keeping Duracell batteries in their refrigerator drawer. This was very MYSTERIOUS to my eight-year-old mind. As we got older time spent together evolved from playing video games like Duck Hunt and Choplifter to talking about boys while she curled her bangs and obsessed over Joey from NKOTB. Year after year, though, one thing stayed the same.

Kelly's family always took time out for charity during the holidays. If they didn't have a Unicef box on their table, they had plans to serve food at a soup kitchen or do something else. Around Christmastime, Kelly or her brother would always ring our doorbell. We'd go to answer it and find one of them standing there (sometimes reluctantly) holding a gift of homemade cranberry bread. Their mother would be waiting in the dark driveway at the helm of their Ford Taurus ready to go on to the next house. I don't know how their family found the time to do everything--our street had a good 20 houses on it--but I still can't help but think of them when I see Christmas bread.

This bread isn't as traditional as cranberry, but it's just as festive with red pomegranate arils and green pistachios. It's perfect for gift giving or enjoying by the fire with friends. Enjoy!

Pomegranate & Pistachio Christmas Bread
Makes 1 loaf

1 1/2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 c milk
1/4 c orange or clementine juice
grated zest of 1 orange or 2 clementines
6 T unsalted butter, room temperature
2/3 c sugar
2 large eggs, room temperature
2/3 c pistachios, shelled & roughly chopped
1/3 c pomegranate seeds (aka arils)

1. Preheat oven to 350 degrees. Grease 8 1/2-inch x 4 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. Set aside.

2. In another bowl combine the milk, juice, and zest. Set aside.

3. In a large mixing bowl, add sugar and butter and mix on high until well combined, about 3 minutes. Then gradually beat in the eggs.



4. Either with a rubber spatula or with the mixer on low, alternate between adding the flour mixture and the milk until just incorporated. Scrape the sides of the bowl if necessary. Fold in the pomegranate arils and the pistachios.




5. Scrape the batter into the pan and spread evenly. Bake until golden brown, about 45-50 minutes. Insert a toothpick in the center and if it comes out clean, you're done. Let the loaf cool in the pan on a rack for about 5-10 minutes, then remove from the pan and allow it to cool completely on the rack.

The bread should stay moist for 3-4 days.