Ingredients

Instructions

1. 1
   Preheat oven to 350°F. Spray an 8 x 4-inch loaf pan with cooking spray.
2. 2
   In a large bowl, whisk together flour, sugar, baking powder, baking soda, 1 tsp. cinnamon and salt. Make a well in the center of the mixture.
3. 3
   In a medium bowl, combine ⅓ cup apple juice, oil, buttermilk, egg and vanilla. Add to flour mixture and stir until just combined. Fold in ½ cup pomegranate arils, ⅓ cup pistachios and apple. Pour batter into prepared pan and smooth top with a spatula.
4. 4
   Bake for 50 minutes, rotating the pan halfway through. Bread is done when golden and a toothpick inserted in the center comes out clean. Cool pan on a wire rack for 10 minutes. Remove bread from pan and cool completely on wire rack.
5. 5
   Meanwhile, prepare glaze by whisking together powdered sugar, ⅛ tsp. cinnamon and 1 Tbsp. apple juice in a small bowl. Drizzle glaze over bread once cooled. Top with 1 Tbsp. pomegranate arils and 1 Tbsp. pistachios and let set before serving. Store leftovers in an airtight container at room temperature for up to 3 days.