Dried Cherry-Cardamom Bread

Vegetarian
Dried Cherry-Cardamom Bread
195 min.
16
186kcal

Suggestions


Indulge in the delightful flavors of our Dried Cherry-Cardamom Bread, a perfect treat for any occasion! This vegetarian-friendly recipe combines the sweetness of dried cherries with the warm, aromatic notes of cardamom, creating a unique and satisfying loaf that will tantalize your taste buds. Whether you're enjoying a quiet morning with a cup of coffee or hosting a gathering with friends, this bread is sure to impress.

With a preparation time of just under three hours, this recipe is surprisingly easy to make, allowing you to fill your home with the inviting aroma of freshly baked bread. The combination of buttermilk and eggs ensures a moist and tender crumb, while the hint of lemon peel adds a refreshing brightness to each bite. Plus, the rich buttery flavor and the subtle spice of cardamom make this bread a standout choice for breakfast, brunch, or even as a delightful dessert.

Perfectly portioned for 16 servings, this Dried Cherry-Cardamom Bread is not only delicious but also a great way to share joy with family and friends. So, roll up your sleeves and get ready to bake a loaf that will become a cherished favorite in your recipe collection. Your taste buds will thank you!

Ingredients

  • 0.8 cup sugar 
  • 0.5 cup butter softened
  • teaspoon vanilla 
  • cup buttermilk 
  •  eggs 
  • cups flour all-purpose
  • cup cherries dried chopped
  • teaspoon lemon zest grated
  • 0.5 teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • 0.5 teaspoon salt 
  • 0.5 teaspoon ground cardamom 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • loaf pan
  • toothpicks

Directions

  1. Heat oven to 350°F. Spray bottom only of 9x5- or 8x4-inch loaf pan with cooking spray. In large bowl, mix sugar and butter; beat until light and fluffy. Beat in vanilla.
  2. Add buttermilk and eggs; blend well. (
  3. Mixture will appear curdled.)
  4. In small bowl, mix remaining ingredients.
  5. Add to buttermilk mixture; stir just until dry ingredients are moistened.
  6. Pour batter into pan.
  7. Bake 9x5-inch pan 50 to 65 minutes, 8x4-inch pan 55 to 75 minutes, or until toothpick inserted in center comes out clean. Loosen edges of bread; cool in pan on cooling rack 15 minutes.
  8. Remove bread from pan; place on cooling rack. Cool completely, about 1 1/2 hours. Wrap tightly, and store in refrigerator.

Nutrition Facts

Calories186kcal
Protein7.26%
Fat33.5%
Carbs59.24%

Properties

Glycemic Index
20.19
Glycemic Load
15.43
Inflammation Score
-4
Nutrition Score
3.9678261027388%

Nutrients percent of daily need

Calories:186.13kcal
9.31%
Fat:6.96g
10.71%
Saturated Fat:4.13g
25.8%
Carbohydrates:27.69g
9.23%
Net Carbohydrates:26.53g
9.65%
Sugar:14.11g
15.68%
Cholesterol:37.36mg
12.45%
Sodium:190.95mg
8.3%
Alcohol:0.09g
100%
Alcohol %:0.18%
100%
Protein:3.39g
6.78%
Selenium:7.67µg
10.96%
Vitamin A:500.72IU
10.01%
Vitamin B1:0.13mg
8.83%
Folate:32.16µg
8.04%
Vitamin B2:0.13mg
7.81%
Manganese:0.13mg
6.37%
Iron:0.98mg
5.44%
Vitamin B3:0.95mg
4.73%
Fiber:1.17g
4.66%
Phosphorus:45.1mg
4.51%
Calcium:39.11mg
3.91%
Vitamin B5:0.22mg
2.18%
Vitamin B12:0.13µg
2.17%
Vitamin D:0.31µg
2.03%
Zinc:0.25mg
1.67%
Vitamin E:0.24mg
1.62%
Copper:0.03mg
1.57%
Magnesium:5.97mg
1.49%
Potassium:47.76mg
1.36%
Vitamin B6:0.02mg
1.11%