Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (250 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp freshly ground cardamom seeds (from 10–12 pods) or pre-ground
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 3/4 cup (180 g) plain Greek yogurt, room temperature
- Zest of 1 large orange (about 1 tbsp) + 2 tbsp orange juice
- Peel from 1 large orange (thin strips)
- 1/2 cup (100 g) granulated sugar + 1/2 cup (120 ml) water (for candied peel)
- Optional: 1/3 cup (40 g) confectioners’ sugar for drizzle
Do This
- 1. Heat oven to 350°F (175°C). Line a 8.5×4.5 in loaf pan with parchment; grease.
- 2. Make candied peel: simmer orange peel in 1/2 cup sugar + 1/2 cup water 12–15 min; reserve syrup.
- 3. Whisk flour, baking powder, salt, and cardamom.
- 4. Cream butter + sugar 2–3 min; beat in eggs, yogurt, orange zest, and juice.
- 5. Fold in dry ingredients until just combined. Spread in pan.
- 6. Bake 50–60 min until a tester comes out clean (internal 200°F/93°C).
- 7. While warm, poke holes; brush with reserved syrup, top with candied peel; cool, slice.
Why You’ll Love This Recipe
- Bakery-soft crumb with bright orange notes and warm, aromatic cardamom.
- Lightly candied orange peel adds sparkle, gentle chew, and natural citrus perfume.
- Foolproof mixing method—no stand mixer required.
- Perfect for brunch, gifting, or make-ahead breakfasts.
Grocery List
- Produce: 2 large oranges (preferably organic)
- Dairy: Unsalted butter, Greek yogurt, 2 large eggs
- Pantry: All-purpose flour, granulated sugar, confectioners’ sugar (optional), baking powder, fine sea salt, green cardamom pods or ground cardamom, vanilla extract (optional)
Full Ingredients
For the Cardamom-Orange Loaf
- 2 cups (250 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp freshly ground cardamom seeds (from about 10–12 green cardamom pods) or good-quality pre-ground cardamom
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 3/4 cup (180 g) plain Greek yogurt (or sour cream), room temperature
- 1 tbsp finely grated orange zest (from 1 large orange)
- 2 tbsp fresh orange juice
- 1 tsp vanilla extract (optional)
For the Lightly Candied Orange Peel & Syrup
- Peel from 1 large orange (use a vegetable peeler to remove wide strips, avoiding bitter white pith as much as possible)
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 ml) water
- Empty husks from the cardamom pods used above (optional, to perfume the syrup)
To Finish
- 2–3 tbsp reserved orange-cardamom syrup (for brushing)
- Optional drizzle: 1/3 cup (40 g) confectioners’ sugar whisked with 1–2 tsp reserved syrup
Step-by-Step Instructions
Step 1: Prep the pan and preheat the oven
Heat the oven to 350°F (175°C). Grease a 8.5×4.5-inch loaf pan (or 9×5-inch; bake time may be slightly shorter) and line it with a parchment sling for easy removal. Lightly grease the parchment as well.
Step 2: Prepare the oranges and cardamom
Using a vegetable peeler, remove wide strips of peel from 1 orange, avoiding as much white pith as possible. Slice the strips into thin matchsticks (about 1/8 inch / 3 mm). From the second orange, finely grate 1 tbsp zest and squeeze 2 tbsp juice for the batter.
Crack 10–12 green cardamom pods, extract the seeds, and grind them to a fine powder using a mortar and pestle or spice grinder. Reserve the empty pod husks to scent the syrup if desired.
Step 3: Candy the orange peel and make the syrup
In a small saucepan, combine 1/2 cup (100 g) sugar and 1/2 cup (120 ml) water. Add the orange peel and the reserved cardamom pod husks (optional). Bring to a gentle simmer over medium heat and cook, stirring occasionally, until the peel turns translucent and lightly glossy, 12–15 minutes. Remove the peel with a slotted spoon to a parchment-lined plate to cool. Strain and reserve the fragrant syrup—you’ll use it to glaze the loaf.
Step 4: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and ground cardamom until evenly combined. Set aside.
Step 5: Cream butter and sugar, then add wet ingredients
In a large bowl, beat the softened butter and granulated sugar with a hand mixer (or vigorous whisk) until pale and fluffy, 2–3 minutes. Beat in the eggs one at a time, scraping the bowl as needed. Mix in the yogurt, orange zest, orange juice, and vanilla (if using) until smooth. It may look slightly curdled; that’s fine.
Step 6: Combine and bake
Add the dry ingredients to the wet in two additions, folding gently with a spatula just until no dry streaks remain. Do not overmix. Scrape the batter into the prepared pan and smooth the top. Bake 50–60 minutes, rotating once at 40 minutes, until a tester comes out clean and the internal temperature reaches about 200°F (93°C).
Step 7: Glaze and top while warm
Cool the loaf in the pan for 10 minutes. Poke several small holes across the top with a skewer. Brush 2–3 tablespoons of the warm reserved orange-cardamom syrup over the surface, allowing it to soak in. Lift the loaf out of the pan and set on a rack. Arrange the candied orange peel on top in loose curls for a shimmering finish. For extra sheen and sweetness, whisk a quick drizzle (confectioners’ sugar + a little syrup) and zigzag over the peel.
Step 8: Cool and slice
Let the loaf cool until just barely warm—about 45 minutes—before slicing with a serrated knife. This rest helps the crumb set and keeps slices neat.
Pro Tips
- For the brightest flavor, grind cardamom seeds fresh; pre-ground works, but fresh is more floral and vibrant.
- Peel first, zest second: use one orange for peel and the other for zest/juice to keep tasks simple.
- If your peel tastes bitter, blanch it in boiling water for 1 minute, drain, then candy in fresh syrup.
- Weigh your flour for best texture (250 g). If measuring by cups, lightly spoon and level.
- Loaf getting dark too fast? Tent loosely with foil for the last 10–15 minutes.
Variations
- Nutty crunch: Fold 1/2 cup (60 g) chopped toasted pistachios into the batter.
- Dairy-free: Swap butter for 1/2 cup (120 ml) neutral oil and use a dairy-free yogurt.
- Whole-grain twist: Replace 1/2 cup (60 g) of the all-purpose flour with fine spelt or white whole wheat.
Storage & Make-Ahead
Store the cooled loaf, well wrapped, at room temperature for up to 3 days. For longer storage, slice and freeze in a single layer, then pack in a freezer bag for up to 2 months; thaw at room temperature or toast from frozen. The candied peel can be made 3 days ahead and refrigerated in its syrup; pat dry before topping. The baked loaf can be glazed and topped the day you serve for the freshest finish.
Nutrition (per serving)
Approximate for 1 of 10 slices: 290 calories; 12 g fat; 42 g carbohydrates; 1 g fiber; 20 g sugars; 5 g protein; 220 mg sodium. Values will vary with glaze and exact syrup uptake.
