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Loaf of pomegranate pistachio bread topped with pink icing

Pomegranate and Pistachio Bread | Sweet + Gluten-Freee

  • Author: Rachel Steenland
  • Total Time: 1 hour, 30 minutes
  • Yield: 1 loaf / 10 slices 1x


This sweet, gluten-free bread recipe is a great way to eat pomegranate and pistachios! Plenty of warm spices also make it perfect for cool weather. Enjoy!


  • 1 cup gluten-free baking flour
  • 1/2 cup almond flour
  • 1/2 cup quick oats
  • 3/4 cup organic caster sugar
  • 3/4 cup pistachios, chopped + extra for garnish
  • 1/4 cup walnuts, chopped + extra for garnish
  • 2 teaspoons baking powder
  • 2 teaspoons ground pumpkin pie spice
  • 1/2 teaspoon ground cardamom
  • 1 cup cooked squash or pumpkin, mashed* (cold or room temperature)
  • 3/4 cup vegetable or canola oil
  • 1/4 cup almond milk
  • Arils (seeds) from 1 pomegranate, divided
  • 2 flax eggs (made using 2 tablespoons of ground flax seeds and six tablespoons of water)




  1. Preheat the oven to 350F/175C and line a 9″ x 5″ / 23cm x 13cm loaf pan with parchment paper.
  2. Prepare flax eggs by mixing together ground flax seeds with six tablespoons of water. Allow to thicken for five minutes.
  3. Add gluten-free flour, almond meal, oats, nuts, baking powder and spices to a large bowl, stir to combine.
  4. Place squash/pumpkin, oil, almond milk, 3/4 of the pomegranate seeds and flax eggs into a medium size bowl, mix well. Add to the flour mixture and stir to combine. Pour batter into prepared loaf tin.
  5. Bake for 1 1/4 hours or until a skewer inserted into the bread comes out clean. Allow to cool in the loaf pan for 30 minutes, then carefully turn out onto a cooling rack.
  6. To make the icing, sift powdered sugar and beet powder into a small bowl, add almond milk and whisk until well combined. Once the bread is cool, drizzle with icing and top with pomegranate seeds, pistachios and walnuts.
  7. Cut into bread into 10 slices and enjoy! Store slices in an airtight container for up to 3 days.


  • To ensure you can prepare this recipe in 15 minutes, cook the squash/pumpkin a day or two before and store in the fridge until ready to use. The time required to cook the squash/pumpkin in not included in the preparation time listed above.
  • *The squash that works best for this recipe is: acorn, butternut or spaghetti squash and the best pumpkin to use for this recipe is kabocha.
  • Recipe and styling inspired by Pumpkin & Pomegranate Cake, Coles Australia.
  • Nutritional information is to be used as a guide only as calories and nutrition vary between products and brands worldwide.
  • Prep Time: 15 minutes*
  • Cook Time: 1 hour, 15 minutes


  • Serving Size: 1 slice
  • Calories: 354
  • Sugar: 18.3 g
  • Sodium: 105.3 mg
  • Fat: 22.2 g
  • Carbohydrates: 37.2 g
  • Fiber: 2.8 g
  • Protein: 4.6 g
  • Cholesterol: 0 mg

Keywords: pomegranate and pistachio bread, pumpkin pie spice, cardamom, gluten free