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Pomango Nut Bread with Orange Butter Cream

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Submitted by: bevjmo10

 

Pomegranate juice is used to make this 2-pound loaf in the bread machine, along with finely chopped dried mango and pecans.
 

Ingredients

  • 1 1/3 cups pomegranate juice (room temperature)
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 2 Tablespoons nonfat dry milk powder
  • 1 1/2 Tablespoons butter
  • 1/2 cup minced dried mango
  • 2 teaspoons vanilla
  • 1 cup chopped pecans
  • 1 1/2 teaspoons active dry yeast
  • Orange Butter Cream:
  • 1/2 cup butter, softened
  • 3 oz. cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 Tablespoon finely shredded orange zest

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Method

Add ingredients in the order listed in a 2-pound machine. Bake on the sweet bread setting. (The entire cycle on my machine takes 3 hrs. 25 minutes and the dough rises three times.) Remove from bread machine & cool on wire rack before cutting. Orange Butter Cream: Place all ingredients in a medium mixing bowl and use a hand mixer to combine well. Store in refrigerator up to a week. To serve, spread Orange Butter Cream on slices of bread or toasted bread.

 

Notes: With the popularity & availability of both anti-oxidant rich pomegranate juice and dried mango, this is a really great combination! When you top it with the Orange Butter Cream, it makes a sensational breakfast item. You'll feel like you are at an exclusive Bed & Breakfast Retreat! Toasting the bread really brings out the flavor of the nuts.

 

Number of Servings: 10-12 servings ( 2 lb. loaf)

 

Submitted by: bevjmo10 ()

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