Our cardamom quick bread has a sweet and unique flavor that is sure to brighten your morning. It is moist and studded with flecks of cardamom and ground cloves. Serve it with softened butter and a drizzle of honey for a sweet and delicious start to your day!
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I love a good quick bread or muffin for breakfast. Nothing beats it. They’re such great make ahead options and they freeze very well. My goal with this post is to share something unique, and I think I have done that with this delicious cardamom quick bread recipe. It’s certainly a hit at my house!
Ingredients
- 2⅓ cups white all-purpose flour.
- 1 teaspoon ground cardamom.
- 1 teaspoon ground cloves. Do you want to transform this recipe into a delicious cinnamon cardamom bread? Simply swap the cloves with 1/2 teaspoon of ground cinnamon instead. Yum!
- 1 teaspoon baking soda. Leavening agent. Baking soda works with the buttermilk to cause the bread to rise.
- 2 large eggs. Binding agent. Holds the batter together. To make an eggless version, you can substitute a couple of tablespoons of flaxseed meal, 1/4 cup silken tofu or almond butter. Please refer to this chart for guidance on egg substitutions in baked goods.
- 1 cup white granulated sugar. Adds sweetness. For a no sugar option, substitute one cup of Swerve sugar replacement.
- ½ cup safflower oil. Or another vegetable oil like canola oil. Liquified coconut oil will work as well.
- 1 cup buttermilk. If you do not have buttermilk, you can substitute a cup of regular milk and add a tablespoon of lemon juice or white vinegar. You can also substitute one cup of plain yogurt for the buttermilk.
- 1/4 teaspoon salt. Enhances flavor.
Instructions
Step 1. Preheat oven to 350°F (176°C). Grease and flour a 9 x 5 inch loaf pan or spray with baking spray. Set aside.
Remove the loaf from the oven and cool on a wire rack. After about 30 minutes remove the loaf from the pan and allow to cool completely on the wire rack before cutting into 9 slices.
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Storage Instructions
- Room Temperature. Allow the cardamom quick bread to cool completely on a wire rack before storing. Once cooled, wrap the loaf tightly in plastic wrap or aluminum foil to prevent it from drying out. Store at room temperature for up to 2 days for optimal freshness.
- Refrigerator. For longer storage, you can refrigerate the wrapped cardamom quick bread. Place it in an airtight container or sealable plastic bag to retain moisture. Refrigerate for up to 1 week. Before serving, bring the bread to room temperature for the best texture.
- Freezer. If you plan to store the cardamom quick bread for an extended period, freezing is a great option. Wrap the cooled loaf tightly in plastic wrap and then place it in a freezer-safe bag or wrap it with aluminum foil. Label with the date for reference. The bread can be frozen for up to 2-3 months.
- Sliced Portions. If you prefer, you can slice the bread before storing. Place parchment paper or wax paper between individual slices to prevent them from sticking together. This makes it easy to thaw and enjoy single servings without defrosting the entire loaf.
- Thawing. When ready to enjoy frozen bread, remove it from the freezer and let it thaw in the refrigerator overnight. Bringing it to room temperature before serving will help restore its texture and flavor.
- Avoid Moisture. Regardless of the storage method chosen, ensure that the bread is well-sealed to prevent moisture absorption, which can lead to a soggy texture. Moisture can be particularly problematic when freezing.
Variations
- Cinnamon cardamom bread. Replace the ground cloves with 1/2 teaspoon of ground cinnamon.
- Orange cardamom bread. Stir 1 tablespoon of fresh orange zest into dry ingredients.
- Cardamom raisin bread. Stir 1/2 cup raisins into dry ingredients.
FAQs
Related Recipes
More quick bread and muffin recipes to make and love. ❤️
- Maple Syrup Bread
- Chocolate Chip Peanut Butter Bread
- Banana Raisin Bread
- Orange Craisin Muffins
- Cranberry Orange Bread
- Air Fryer Banana Bread
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Cardamom Quick Bread
Our cardamom quick bread has a sweet and unique flavor that is sure to brighten your morning. It is moist and studded with flecks of cardamom and ground cloves. Serve it with softened butter and a drizzle of honey for a sweet and delicious start to your day!
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Ingredients
- 2⅓ cups white all-purpose flour
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 2 large eggs
- 1 cup white granulated sugar
- ½ cup safflower oil
- 1 cup buttermilk
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (176°C). Grease and flour a 9 x 5 inch loaf pan or spray with baking spray. Set aside.In a large bowl, sift together flour, cloves, cardamom, baking soda and salt. Stir with a wire whisk. Set bowl aside.
- In a medium bowl, beat the eggs and sugar together. Add the oil. Beat well.
- Pour the egg, sugar and oil mixture into the dry ingredients. Add the buttermilk and stir to combine. Stir only until no visible flour remains, about 10-15 good stirs. Do not overmix.
- Pour the batter into prepared pan and bake for 55 minutes to 1 hour. Loaf is done when a toothpick inserted in the center comes out clean.Remove the loaf from the oven and cool on a wire rack. After about 30 minutes remove the loaf from the pan and allow to cool completely on the wire rack before cutting into 9 slices.
Notes
Variations
- Cinnamon cardamom bread. Replace the ground cloves with ½ teaspoon of ground cinnamon.
- Orange cardamom bread. Stir 1 tablespoon of fresh orange zest into dry ingredients.
- Cardamom raisin bread. Stir ½ cup raisins into dry ingredients.
How do I store this bread?
Wrap it tightly in aluminum foil. It will keep in your pantry for 1-2 days, in your refrigerator for up to a week and in your freezer for up to 3 months. If freezing, it’s helpful to cut individual slices before freezing. Reheat slices in the microwave on high.
Nutrition
Calories: 346kcal | Carbohydrates: 49g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 167mg | Potassium: 95mg | Fiber: 1g | Sugar: 24g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg
Servings: 9 servings
Calories: 346kcal
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References
“Top 12 BEST Proven Egg Substitutes in Baking/Cooking Recipes” by Madhuram’s Eggless Cooking.
Loved the recipe. I did the Cinnamon Cardamom bread version and it was a hit with the family. I plan on using the Orange Cardamom bread recipe next. Happy Baking!
Thanks for the positive feedback, Yvonne! I’m so happy to hear that you and your family enjoyed the recipe. 🙂
Do I have to use safflower oil? Will Canola oil work?
Hi Karen,
Yes you can substitute canola oil. Happy baking!