Instructions: Preheat oven to 350 degrees. Beat sugar and butter at medium-high speed of a mixer until well blended (about 7 minutes). Add eggs and egg white one at a time, beating well after each addition.

Combine buttermilk, rind, vanilla and baking soda. Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and salt, stirring well with a whisk.

Add flour mixture to sugar mixture alternately with buttermilk mixture Fold in pomegranate seeds. Spoon batter into an 8-by-4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.

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