What on earth is a seaberry? Well, it’s something guest writer, Heather aka Veganish Mama, is loving thanks to its anti-inflammatory and antioxidant properties. It also happens to bake up into a very tasty loaf. Give this Seaberry Pomegranate Loaf a try.

This seaberry and pomegranate loaf is sweet, satisfying, festive, and perfect with a hot cup of tea on a cold day. It’s also packed with omegas and healthy vitamins and minerals. Seaberry, or sea buckthorn, is also anti-inflammatory, helps to lower cholesterol, assists with collagen production and is packed with antioxidants. The tartness of the seaberry pairs perfectly with the sweet loaf and pomegranate. This is a treat that might seem like a bit of an indulgence, but is also healthy! I’ll call that a win. I used Sea Berry Therapy puree in this recipe that was kindly gifted to me to try, and I have to say, we loved it! We were actually dipping slices of the loaf into the seaberry glaze by the end of it, and we totally encourage you to do the same! In a pinch, the seaberry could also be subbed out for lemon juice for a lemon and pomegranate loaf.

Sea Berry Pomegranate Loaf

Prep time: 10 minutes
Cook time: 1 hour

For the loaf:
2 cups white flour
1.5 tsp baking soda
1.5 tsp baking powder
2/3 cup sugar
1 cup plant-based milk + the juice of 1 lemon (makes a vegan buttermilk consistency)
1/4 cup seaberry puree
seeds from 1 pomegranate (1/2 cup in the loaf, use the rest for topping) + 2 tbsp flour for coating
butter to grease the pan

For the glaze:
1/4 cup seaberry puree
2 cups icing sugar
2 Tbsp water


  1. Heat oven to 375 F.
  2. In a mixing bowl or stand mixer, mix dry ingredients (flour, baking soda, baking powder, sugar) until well combined.
  3. Add wet ingredients (milk + lemon mixture, seaberry puree) and mix until well combined.
  4. Coat 1/2 cup of pomegranate seeds with 2 Tbsp of flour. This helps them to not sink to the bottom of the batter.
  5. Fold floured pomegranate seeds in to batter.
  6. Grease a loaf pan and pour in batter.
  7. Bake for 1 hour (check after 45 minutes).
  8. While your loaf is cooking, mix together glaze ingredients. Add additional icing sugar or water to achieve desired consistency.
  9. When your loaf is done, allow it to cool.
  10. Drizzle your cooled loaf with your glaze, and sprinkle with additional pomegranates, or, you know, just go ahead and dip right in to the bowl of glaze. No one is watching :).
photo by BCP Photographs

About the Author: Hi! I’m Heather – new(ish), vegan(ish) mama; wine drinker, Spice Girls enthusiast, former professional pizza tester (no really, it’s a thing) and now a plant-based eater. More recently, and more importantly, I’m the diaper changer, peek-a-boo-er, milk dispenser, stroller pusher, nighttime consoler and president of snuggles. I’m a new mama muddling my way through millennial motherhood one day at a time. Join me on my journey as I tackle the everyday challenges of mama life and nourishing my family with a more plant-based diet. Find me on Instagram @veganishmama

2 Responses

  1. Great recipe. Would be great if your writing about items generally not commonly available (plant based milk / Seaberry purée) if you could offer suggestions of where to buy.

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