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1800s-present - Finnish, Swedish, Norwegian, and Scandinavian American immigrant bakers
Cardamom bread came into Upper Midwest kitchens with Finnish, Swedish, Norwegian, and other Scandinavian immigrants. Finnish pulla and Swedish cardamom breads became coffee-table, holiday, and family celebration loaves in Scandinavian American communities.
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Difficulty
Moderate
Prep time
35 minutes plus rising
Cook time
30 minutes
Total time
1 hour 5 minutes plus rising
Servings
2 loaves
Region
Upper Midwest Scandinavian American communities
Era introduced
1800s-present
Introduced by
Finnish, Swedish, Norwegian, and Scandinavian American immigrant bakers
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Cardamom bread announces itself before it reaches the table. The spice is warm and floral, and the enriched dough is usually braided into shiny loaves. Finnish American families may call it pulla or nisu; Swedish American families have their own cardamom coffee breads. In the United States, these loaves became part of church bazaars, Christmas tables, and afternoon coffee.
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