Cherry Cardamom Quick Bread

This is an easy quick bread to celebrate cherry season. Double the recipe and make an extra loaf for the freezer. Fresh ground cardamom seeds really enhance the flavour of the cherries, not that they need any enhancement. They are so good just right from the tree. If you don’t like cardamom, you could substitute cinnamon.
Makes one 9 x 5″ loaf


  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, beaten
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1/2 tablespoon ground cardamom
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup fresh cherries, pitted


Preheat oven to 350°F. Grease a 9″ x 5″ loaf pan.

Cream the butter and sugar together. Add eggs and extract.

Sift dry ingredients together and add to wet ingredients. Stir in the cherries gently (to avoid creating pink batter!) and mix until just combined.

Spoon batter into loaf pan. Bake for 45 to 55 minutes or until a skewer comes out clean. Cool for 10 minutes in the pan and turn out on a rack to fully cool. This tastes even better the next day.


About Flavour and Savour

clean-eating recipes, mostly gluten-free, always delicious!
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One Response to Cherry Cardamom Quick Bread

  1. Editor says:

    Reblogged this on Diary of an Irish Country Wife and commented:
    Doesn’t this look wonderful. I am thinking of trying it with blackberries which will soon be ready to pick.

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