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–+ servings

Cinnamon Cardamom Swirl Bread

thetimelessbaker
Cinnamon cardamom swirl bread is a yeast bread with a ribbon of cinnamon and cardamom spice swirled throughout.
5 from 1 vote
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Prep Time 2 hours 30 minutes
Cook Time 35 minutes
Total Time 3 hours 5 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 12 servings
Calories 271 kcal

Equipment

  • wire rack
  • 1 8 1/2" x 4 1/2 "loaf pan
  • mixing bowls of various sizes or stand mixer
  • small saucepan
  • clean kitchen towel
  • pastry brush

Ingredients
  

For the bread dough

  • 3-3 ½ cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 - 0.25 oz package active dry yeast
  • 1 cup milk
  • ¼ cup unsalted butter
  • 1 teaspoon salt
  • 1 large egg

For the filling

  • 1 large egg
  • 1 teaspoon water
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 2 teaspoons flour

Powdered Sugar Icing (optional)

  • 1 cup sifted powdered sugar
  • ¼ teaspoon vanilla
  • 2-3 Tablespoons water

Instructions
 

For the dough

  • In a large mixing bowl or the bowl of a stand mixer, combine 1 ½ cups of the flour, 1/4 cup granulated sugar and 1 - 0.25 oz package active dry yeast.
  • In a small saucepan, heat 1 cup milk, ¼ cup unsalted butter and 1 teaspoon salt to 110-115°F.
  • Remove from heat and add to the flour mixture; beat on low speed with electric mixer. Add in 1 large egg, mix well and scrape down the sides of the bowl. Beat the mixture for a total of 3 minutes on high speed, until smooth.
  • Stir in the remaining flour (1 to 1 1/2 cups) by hand, adding enough of the flour to make it a soft, but not sticky, dough.
  • Turn out onto a floured surface and knead until smooth and elastic, 5-8 minutes. Alternately, use the dough hook on the stand mixer and knead the mixture 2-3 minutes, or until smooth and elastic.
  • Shape the dough into a ball and place in a greased bowl; cover with a clean kitchen towel and let rise in a warm but not hot place until doubled in size (about 1 hour).
  • Punch down the dough and allow to rest 10 minutes. On a large floured surface, roll the dough into a large rectangle, about 15"-7” in size.

For the filling

  • Whisk together 1 large egg and 1 teaspoon water; brush onto the dough using a pastry brush. Combine 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cardamom and 2 teaspoons flour; sprinkle evenly on top of the dough.
  • Roll the dough, starting at one long edge to the other and seal; place in a greased 8x4x2 in loaf pan. Cover with a clean kitchen towel and let rise in a warm, but not hot, place until doubled in size (about 45 minutes - 1 hour).
  • Bake at 375°F 30-35 minutes until the top is golden brown and sounds hollow when gently tapped (alternately, bake until the bread reaches an internal temperature of 190℉ on an instant read thermometer).
  • Gently remove the bread from the pan and allow to cool on a wire rack.

For the icing (optional)

  • Combine ingredients for powdered sugar icing (1 cup sifted powdered sugar, ¼ teaspoon vanilla, 2-3 Tablespoons water) if using and drizzle over top of bread loaf.

Notes

Tips:
  • If desired, add 1/4-1/2 cup raisins, dried cranberries or nuts to the cinnamon cardamom filling 
  • This bread is best if eaten within 2 days of baking, however store in an airtight container for up to 3 days
  • Will keep frozen up to 3 months
  • You can easily double this recipe to make 2 loaves 
  • This bread is great toasted the next day! 

Nutrition

Serving: 1sliceCalories: 271kcalCarbohydrates: 49gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 44mgSodium: 216mgPotassium: 107mgFiber: 2gSugar: 19gVitamin A: 197IUVitamin C: 0.02mgCalcium: 39mgIron: 2mg
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