|Heat oven to 350ºF.Grease bottom and sides of 8 1/2×4 1/2-inch loaf pan with shortening or cooking spray.
In medium bowl, stir together flour, granulated sugar, baking powder, baking soda and salt. In another bowl, beat yogurt, orange peel, 1/2 cup orange juice, the melted butter and eggs with whisk. Add to dry ingredients; stir together until just combined. Fold in pomegranate seeds. Pour into pan.
Bake 55 to 65 minutes or until toothpick inserted in center of loaf comes out clean.
Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, at least 3 hours.
Mix powdered sugar and 1 tablespoon orange juice with whisk; drizzle over bread. Allow glaze to harden before slicing and serving.