Cardamom Pumpkin Bread

Take a classic favorite to the next level with a hint of cardamom. This cardamom pumpkin bread is sure to be your new favorite!

I have to admit that I am a huge pumpkin fan. I often make pumpkin recipes all year round and not just during the fall. This cardamom spiced pumpkin bread is easily one of my new favorite ways to make pumpkin bread!

Jump to:

• What is cardamom?
• Is this pumpkin bread spicy?
• Ingredients needed
• How to make
• Tips
• Cardamom Pumpkin Bread

What is cardamom?

Cardamom is a spice that is often used in Indian cooking. It is also sometimes used in Nordic recipes. It used in both sweet and savory dishes as well as some teas.

Is this pumpkin bread spicy?

No, the cardamom is very subtle in this pumpkin bread.

Ingredients needed

• All purpose flour: The base of the batter for the bread.
• Salt: You’ll need just half of a teaspoon of salt
• Ground cardamom: This pumpkin bread recipe uses no cinnamon, cloves, or nutmeg, instead it uses cardamom to give it a little spice.
• Baking soda: To help the bread rise.
• Sugar: To sweeten the bread.
• Butter: I recommend using unsalted butter for this recipe. By using unsalted butter, you can control the amount of salt going into the bread. If you only have salted on hand, you can definitely use it but I recommend leaving the salt out.
• Pumpkin: Be sure to use pumpkin puree and not pumpkin pie mix. If you have more than one cup of pumpkin, you can easily double this recipe.
• Eggs: You’ll need two large eggs for this recipe.
• Vanilla: I recommend that you use pure vanilla extract, if possible.

You will also need a 9 x 5 inch loaf pan for this recipe.

How to make

To make this pumpkin bread, begin by preheating your oven to 350 degrees.

Melt your butter (I melted mine in my microwave) and set it aside to cool.

Next, in a large mixing bowl combine your dry ingredients (flour, baking soda, salt, ground cardamom, and sugar). Stir well with a large spoon.

Add in the wet ingredients (pumpkin, eggs, vanilla, and melted butter that has been cooled). Mix well with a hand mixer or stand mixer until everything is well combined.

Pour into a greased loaf pan. Bake for 50 to 60 minutes or until a toothpick comes out clean from the middle.

Tips

• If you have more than one cup of pumpkin puree to use then you can easily double this recipe. Use the recipe card below and under servings change it from 1 loaf to 2 loaves.
• Ovens can vary, I recommend checking your pumpkin bread at 50 minutes but it may need as long as 60 or even 65 minutes. You will know it’s done when a toothpick comes out clean from the middle.

Other recipes that you might like:

• Cardamom Banana Muffins
• Copycat Bob Evans Pumpkin Bread
• Amish Pumpkin Bread
• Cast Iron Skillet Pumpkin Bread