Pomegranate Cranberry Walnut Bread

This walnut bread recipe is accentuated with Pomegranate Cranberry Chutney with Onions.

Ingredients

  • 1/2 cup Butter, softened
  • 3/4 cup Sugar
  • 1 Egg
  • 1/4 cup Apple juice
  • 1 cup Robert Rothschild Farm Pomegranate Cranberry Chutney with Onions
  • 2 cups Flour
  • 1 tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1 tsp. Salt
  • 1 cup Walnuts, chopped
  • Directions
    1. In a large mixing bowl, whisk together the butter and sugar with a hand mixer. While you continue to whisk, add the egg and apple juice. Finally add in the Pomegranate Cranberry Chutney with Onions.
    2. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add flour mixture to butter mixture until bread dough is formed. Fold in the chopped walnuts.
    3. Pour mixture into a greased loaf pan and bake in a 350 degrees F oven for 60-65 minutes. Allow to cool for a few minutes and then remove from pan to cool completely.

Products used in this recipe

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