Cardamom Bread

Cardamom Bread

11 Reviews 2 Pics
Recipe by  ruth

“This makes a lovely tea bread, and is kneaded in the bread machine. You can also hand knead the dough.”

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Adjust Servings

Original recipe yields 1 - 1 1/2 pound loaf



  1. Place all ingredients into bread machine in the proper order for your machine. Use the Dough cycle.
  2. At end of the Dough cycle, remove dough from the machine. Place on a lightly floured board, and let it rest, covered, for about 10 minutes.
  3. Shape dough into a loaf, and place it in a 9 x 5 inch greased bread pan. Cover, and let rise for 45 minutes.
  4. Just before baking, brush the top of the dough with a little milk, and slash a line down the center. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from pan, and cool on a wire rack.

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Reviews (11)

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This bread is delicious to eat by itself or buttered. Excellent for sandwiches. Even the ones that are not crazy about bread will love this one. My husband does.



I tried to make this bread exactly as written, except using my heavy-duty KitchenAid mixer. After 4 minutes of mixing with the dough-hook, there were a lot of dry crumbs not being incorporated into the dough, so I added ONE Tablespoon additional evaporated milk. That did the trick and after another 4 minutes it was a nice firm ball of dough. The bread tasted wonderful. I had my doubts when I got a strong whiff of the Cardamom when I added it, but it turned out to be just the right amount for a delicate, peppery-sweet, tea bread. I might add a bit more sweet next time.



I used low fat vanilla almond milk instead of evaporated milk and added an extra 1/4 c. sugar. The bread turned out to have a wonderful chewy crust and a light texture inside. The cardamom flavor isn't overpowering--it's perfect. Thanks Ruth!

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Amount Per Serving (12 total)

  • Calories
  • 157 cal
  • 8%
  • Fat
  • 1.6 g
  • 2%
  • Carbs
  • 29.5 g
  • 10%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 213 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Honey White Bread


next recipe:

Raisin Bread II