Sour Cream Apple Cardamom Quick Bread

READY IN: 1hr 30mins
Recipe by Elly in Canada

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.

Top Review by Christine V

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).

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Butter and flour two 6- to 8-cup loaf pans and reserve.
  3. In a mixer, cream together the butter, oil and sugars.
  4. Add the eggs, vanilla and sour cream.
  5. Sift together the cardamom, salt, baking powder, baking soda and flour.
  6. Mix into the creamed ingredients, a little at a time, until incorporated, taking care not to overmix.
  7. Stir in the walnuts and apple.
  8. Divide batter between the prepared pans.
  9. Tap pans on the counter to remove any air bubbles.
  10. Bake for approximately 60 to 65 minutes, or until a toothpick poked in centers comes out clean.
  11. Rotate pans halfway through baking.
  12. After 45 minutes, place sheets of foil loosely over loaves to prevent overbrowning.
  13. (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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