Sour Cream Apple Cardamom Quick Bread Recipe #73286
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.
1½ hours | 30 min prep
2 loaves
- 8 tablespoons butter, softened
- 1/2 cup vegetable oil
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/2 teaspoons ground cardamom
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 1/2 cups flour
- 1 cup chopped walnuts
- 2 cups grated apples (such as gala or fuji)
- 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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5 stars