Prep 30 mins
Cook 1 hr
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.
- 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.
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).
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).
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!