8 Reviews of Sour Cream Apple Cardamom Quick Bread

From: mianbao

On Feb 7, 2004

I had some trouble with this bread - that is not the reason for the 4 star rating - because I was grating the apples too finely. I appreciated finding out that I should use the larger holes of a box grater, and leave the peel on. After making it that way, I was able to get good loaves. They are moist and the cardamon flavor is very pleasant. But I do think the apple flavor is not very pronounced. This is very probably just me. Thank you for the recipe.

From: CardaMom

On Oct 23, 2003

Delicious! This apple bread is moist and light. It has a delicate and subtle cardamom flavor. Initially when I looked at the ingredients I thought the cardamom would be overwhelmingly strong, but it was perfect. I served it for dessert this afternoon. I left the kichen and when I returned a few minutes later it was gone.... my kids totally devoured it. I'll definitely be making this again. Thanks for a great recipe Mean Chef.

From: Charishma Ramchandani

On Oct 28, 2003

What a wonderful bread this is! I LOVE the cardamom flavour in this one. A really good recipe! I gave one away as a food gift for Iftaar today and it was really well received Thank you for sharing this one!

From: Marg (CaymanDesigns)

On Nov 1, 2006

This bread is extremely moist but I felt the cardamom was overpowering. You couldn't taste the apples at all. I definitely think you should bake them in the smaller loaf pans. I used the 9-inch pans and my loaves were very short. I think smaller higher loaves would have been better.

From: Deb's Recipes

On Jul 18, 2009

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.

From: iguana

On Dec 27, 2003

This makes a delicious, moist bread with a delicate cardamom perfume. I baked it in a 10-cup bundt pan and it came out beautifully. It also froze superbly.

From: Christine V

On Oct 13, 2009

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).

From: sadielady

On Jun 15, 2005

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.