1. Preheat oven to 400 degrees F and lightly grease a 9x5 loaf pan [I use butter to coat mine].

2. In a large bowl, combine the flour, baking powder, cinnamon, nutmeg, ginger powder, and salt. Sift together or use a whisk to combine.

3. In a separate bowl, combine sweet potato puree with the granulated sugar and the brown sugar. Mix well. Add the Greek yogurt, molasses, and vanilla extract and stir to combine.

4. Pour the wet mixture into the dry mixture and mix just until combined. Add pomegranate seeds and stir. Pour the batter into the loaf pan.

5. Place pan on middle oven rack and bake for 55-60 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes before running a knife along the edges and gently flipping bread out of the pan and onto a wire cooling rack. Allow bread to cool completely before slicing.