Orange Cardamom Currant Bread
Brighten your baking repertoire with this delightful Orange Cardamom Currant Bread—a citrusy, spiced loaf that’s perfect for breakfast, brunch, or an afternoon treat. Bursting with the zesty aroma of freshly grated orange zest and the warm, exotic notes of ground cardamom, this recipe creates a perfectly moist bread, thanks to the harmonious blend of freshly squeezed orange juice and a touch of milk. The addition of sweet, chewy dried currants adds a pop of texture and natural sweetness to each slice. Easy to prepare in just 15 minutes of hands-on time, this stunning quick bread comes together in a single loaf pan and bakes to golden perfection in under an hour. Serve it warm with a smear of butter, or enjoy it as it is—this citrus-spiced treat will fill your kitchen with an irresistibly cozy aroma and quickly become a favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cardamom
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 2 Eggs
- 1 tablespoon Orange zest
- 0.5 cups Orange juice, freshly squeezed
- 0.25 cups Whole milk
- 0.75 cups Dried currants
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the flour, baking powder, ground cardamom, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then, mix in the orange zest and vanilla extract until combined.
In a small bowl or measuring cup, combine the orange juice and milk. Gradually add the dry ingredients to the creamed butter mixture in three additions, alternating with the orange juice mixture. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Fold in the dried currants gently using a spatula to evenly distribute them throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with the back of a spoon or spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2284 mg | 99% | |
| Total Carbohydrate | 334.2 g | 122% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 122.9 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 388 mg | 30% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2084 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
