Whole Wheat Pumpkin Cardamom Bread

It’s somehow already October, which means it’s time for pumpkin recipes! I actually found three cans of pumpkin puree in the back of my cupboard left from last year and have already used them all. I guess this means I need to go to the store soon!

I knew I wanted to make pumpkin bread first. There’s nothing better than homemade quick breads. They make the house smell wonderful and are so easy to whip up. In fact, my first post-baby foray into the kitchen involved mixing up a kicked up loaf of banana bread, but you’ll have to stay tuned for that recipe since I haven’t edited the photos yet.

Anyway, someone mentioned the other day that they like to order chai lattes at Starbucks with a shot of pumpkin syrup. Doesn’t that sound good? The flavor combo inspired me to add cardamom to this lovely loaf of whole wheat pumpkin bread, in addition to cinnamon, ginger, and cloves. I also used my favorite trick to remove some of the moisture from the canned pumpkin and mixed in a bit of light sour cream. Delicious!

Whole Wheat Pumpkin Cardamom Bread
Printable Recipe

Ingredients:
1 15-ounce can pure pumpkin puree
3/4 cup unsalted butter, at room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup light sour cream
1/2 teaspoon vanilla extract
2 cups whole wheat flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon salt

Directions:
Place pumpkin puree in a small nonstick pan and simmer over medium heat for 8 to 10 minutes or until reduced to a little over 1 cup. Cool to room temperature, about 1 hour.

Heat the oven to 350°F. Beat butter, brown sugar, and granulated sugar with a mixer in a large bowl until creamed. Add in eggs, sour cream, vanilla extract, and cooled pumpkin puree, and mix until smooth. Mix in the flour, cinnamon, cardamom, ginger, cloves, baking soda, and salt until smooth. Pour batter into a greased and floured 9-inch loaf pan and bake at 350°F for 55 to 65 minutes or until a toothpick inserted in the center of the loaf comes out clean. Let cool for 5 minutes, then use a knife to loosen the loaf, and remove from the pan. Makes 12 servings.

Nutrition: 308 calories, 14.0g fat, 3.5g fiber, 4.5g protein per serving
Cost: $0.42 per serving

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12 Responses to Whole Wheat Pumpkin Cardamom Bread

  1. Danielle says:

    As a fellow pumpkin lover, I can appreciate a)stockpiling cans from last year and b)using said cans in a matter of days!

    Glad to see you back. Hope you and the babe are doing well (:

  2. Nicole, RD says:

    Cardamom + pumpkin in a quick bread…GENIUS! :) I love “quick bread season”, but this one definitely piqued my interest most! :)

  3. Megan says:

    Ooh cardamom plus pumpkin bread does sound really, really good. I hope I have some time this fall to bake!

  4. Joanne says:

    Yay for pumpkin! I’m so excited that the season is beginning. what a great recipe to kick it off with!

  5. Eliana says:

    I can only imagine how great this tastes with the addition of cardamom. Looks and sounds awesome!

  6. Daisy says:

    i love pumpkin quick bread. this is a must make for the fall season.

  7. Biz says:

    That looks delicious!! Love it!

  8. grace says:

    cardamom is a woefully underused spice!

  9. Ranjani says:

    Great idea to add cardamom! I am totally going to try that next time I make a quick bread

  10. shannon says:

    love love love cardamom, i need to pick some more up so i can make this!! great pairing with the pumpkin :)

  11. Beth says:

    I can’t wait to try this. I have whole wheat pastry flour. Will that work?

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