Easy Cardamom Bread

Easy Cardamom Bread

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Bethany Behrle 0

"Beautiful, delicious, and easy; your friends will be impressed. I make this around the holidays, it makes awesome french toast, if there is any left over."
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4 h servings 240 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 51 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Whisk together the warm milk, warm water, sugar, and 2 tablespoons melted butter in a mixing bowl until the sugar has dissolved. Sprinkle yeast over top, and set aside for 5 minutes.
  2. Once the yeast is foamy, stir in the flour, adding more if needed to make a stiff dough. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place into an oiled bowl, cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour.
  3. Combine 1/2 cup sugar with the cardamom and cinnamon in a small bowl; set aside. Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 9x13-inch rectangle, and brush with 1/2 cup of melted butter. Sprinkle with the cardamom sugar, raisins, and walnuts. Roll into a log, pinch the edges closed, and place onto a parchment paper-lined baking sheet. Cover with a cloth, and let stand in a warm place until doubled in bulk, about 1 hour.
  4. Preheat an oven to 350 degrees F (175 degrees C).
  5. With a sharp knife score the top layer of the roll with V-shapes that don't quite meet in the middle the whole length of the roll, this will make the bread look braided, and is very pretty, but could be skipped. Beat the egg with 1 tablespoon of water in a small bowl. Brush the egg wash over the top of the bread. Sprinkle with almonds and pearl sugar.
  6. Bake in the preheated oven until the bread is golden-brown and sounds hollow when tapped on the bottom, 30 to 35 minutes. Cool completely on a wire rack before slicing.



This was really easy to make and tastes pretty good! It's basically a cinnamon swirl bread with some cardamom in the swirl part. I added a little extra cardamom to it so that flavor would come...

awesome bread! Everyone loved it!

I made the dough in my bread machine, but formed and baked it as directed. The dough came out great; easy to work with, nice texture, and good taste. I spread on the full 1/2 cup butter, but I a...

I made this for Easter and was a big hit. I had enough for 2 large loaves which surprised me so made one without nuts for kids. Couldn't find pearl sugar so just used some rough table sugar. A k...

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