Sour Cream Apple Cardamom Quick Bread

"An adopted recipe originally posted by Mean Chef who noted "makes two 9 by 5 inch or 8 1/2 by 4 1/2 inch loaves". From the reviews on the recipe I would suggest you use a very fragrant tasty apple, I like Northern Spy."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by a Canadian cook photo by a Canadian cook
photo by a Canadian cook photo by a Canadian cook
Ready In:
1hr 30mins
Ingredients:
14
Yields:
2 loaves
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ingredients

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directions

  • Preheat oven to 350°F.
  • Butter and flour two 6- to 8-cup loaf pans and reserve.
  • In a mixer, cream together the butter, oil and sugars.
  • Add the eggs, vanilla and sour cream.
  • Sift together the cardamom, salt, baking powder, baking soda and flour.
  • Mix into the creamed ingredients, a little at a time, until incorporated, taking care not to overmix.
  • Stir in the walnuts and apple.
  • Divide batter between the prepared pans.
  • Tap pans on the counter to remove any air bubbles.
  • Bake for approximately 60 to 65 minutes, or until a toothpick poked in centers comes out clean.
  • Rotate pans halfway through baking.
  • After 45 minutes, place sheets of foil loosely over loaves to prevent overbrowning.
  • (Ovens bake differently, so use your best judgment and a doneness test when gauging cooking time for baked goods.) Cool in pans for 10 minutes, then remove to a rack and turn right-side-up to cool completely.

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Reviews

  1. Thank you for this outstanding recipe. I made it as written and I'm really enjoying something different. After picking Stayman Winesap apples this weekend we've already made apple sauce and apple pie. I love cardamom but have never before seen it combined with apples. I look forward to making this again. This didn't affect my rating, but readers may want to know, these don't crown very high because they are very moist. Also, If making muffins, allow 25 minutes. (Check after 20).
     
  2. Excellent! Definitely a keeper. This bread is very moist and dense, yet light and tender. The cardamom is there, but not overpowering. Instead of dusting the pans with flour I used ground pecans. Not only did the loaves fall right out of the pans, the sides were a lovely colour. I added a praline glaze and sprinkled toasted pecans on top. I made 4 mini loaves which took about 45 minutes to bake, but think this would look great baked in one of the special bundt pans. Thanks for sharing your recipe. UPDATE 9/12/17 - I hadn't made this recipe since 2005 and wanted to try a few minor changes this time. Instead of loaves I made a bundt cake and thought it was a big improvement. I used 1 tsp of baking powder and the cake rose beautifully. The crumb is extremely moist and tender. I made a few adjustments to the spices because I was freezing the baked cake and used 2 1/2 tsp cardamom and added 1/2 tsp each of nutmeg and cinnamon. The taste is amazing and the spices are well balanced. The only other changes I made were to sub full fat Greek yogurt for the sour cream, and I added a brown sugar cinnamon swirl to the middle of the cake. Once again I drizzled it with a butter/brown sugar glaze. It's outstanding! The bundt baked for 48 minutes.
     
  3. Absolutely delicious and easy to make quick bread recipe. The only reason for the four star rating is I found this to be a little too sweet for a breakfast recipe. I will, perhaps, halve the white sugar next time...and there will be a next time, as everyone loved these! I made one loaf and twelve muffins to see which we liked best and they were both perfect. (Thanks for the hint about leaving the peels on the apples).
     
  4. Very good muffins -- we used gala and Granny Smith apples but skipped the walnuts. We made 30 muffins, which was more than enough for dinner/snacks and some for the freezer. Great way to use up some sour cream -- thanks for sharing!
     
  5. A very moist and flavorful quick bread! I replaced almost all of the oil with spiced apple butter and my loaves were not crumbly at all. Bake time was 65 minutes in 8.5x4.5" pans. I'll make this bread again with the following adjustments: Double both baking powder and baking soda to 1 teaspoon each for rounded loaf tops and reduce cardamom to 1 teaspoon for best flavor.
     
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Tweaks

  1. A very moist and flavorful quick bread! I replaced almost all of the oil with spiced apple butter and my loaves were not crumbly at all. Bake time was 65 minutes in 8.5x4.5" pans. I'll make this bread again with the following adjustments: Double both baking powder and baking soda to 1 teaspoon each for rounded loaf tops and reduce cardamom to 1 teaspoon for best flavor.
     
  2. Excellent! Definitely a keeper. This bread is very moist and dense, yet light and tender. The cardamom is there, but not overpowering. Instead of dusting the pans with flour I used ground pecans. Not only did the loaves fall right out of the pans, the sides were a lovely colour. I added a praline glaze and sprinkled toasted pecans on top. I made 4 mini loaves which took about 45 minutes to bake, but think this would look great baked in one of the special bundt pans. Thanks for sharing your recipe.
     

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