Lingonberry Bread with Orange Glaze

One of the things I love about living in Alaska happens to be the berry picking and where we live lingonberry picking is plenteous being that they are right in our property across from our house.  

This year we picked lingonberries with some of our kids and grandkids.  We have 12 grandkids, but not all of them live here. 

We had so much rain this fall that I began to wonder if we were ever going to have a day to go out and pick berries.  Planning a day in advance, we thought it might rain, but didn’t want to cancel.  

Fortunately, the good Lord gave us a few hours of sunshine and a great day for picking. 

Afterwards we came home and made lingonberry muffins and had sloppy joes.  It was a great day and of course will become a berry picking tradition. 

Hopefully next year we can enjoy it with all our kids and grandkids. 

Where to find Lingonberries

The berries grow in clusters, making them easy to harvest and are found in dense forest areas. 

Lingonberries often taste slightly acidic, but mellow and sweeten a bit in the fall. We typically pick them after the first frost because they taste less acidic.

If you find one lingonberry stem, you’ll often find more as they grow in clusters, spreading out from underground stems. 

14 Impressive Health Benefits of Lingonberries

Lingonberry Bread with Orange Glaze

The orange flavor and berries taste so good together.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings 10

Ingredients

  

• 1-1/2 cups all purpose flour
• 1 tsp Baking powder
• 1/4 tsp salt
• 1/4 cup milk
• 3 tbsp orange zest Set aside 1 tsp for glaze
• 1/4 cup orange juice can use freshly squeezed if you so desire
• 6 tbsp unsalted butter room temperature
• 3/4 cup granulated suger
• 2 large eggs room temperature
• 1-1/2 cups lingonberries rinsed and patted dry

Orange Glaze Topping

• 1 cup powdered sugar
• 1-1/2 tbsp orange jice
• 1 tsp orange zest

Instructions

 

• Preheat oven to 350 degrees F
• Butter a 6 cup (8-1/2 x 4-1/2 bread loaf pan).  Dust with flour, tapping out excess flour.
• In a medium bowl, whisk together: flour, baking powder and salt.  Set aside.
• Combine together milk, zest of orange (reserve 1 tsp zestfor glaze), and orange juice.  Set aside.
• In a large mixing bowl; cream together butter and granulated sugar on medium/high speed (2-3 minutes). 
• Beat in 2 large eggs, mixing until well incorporated.  Food processor works.
• Add flour mixture in 2 parts, alternating with the milk mixture and mixing on medium/low speed just until incorporated with each addition.  Scrape the sides of the bowlwith a spatula as needed.
• Toss cranberries with ½ Tbsp flour then fold them into the batter just until lincorporated. 
• Spread the batter into prepared pan and bake for 45 – 50 minutes until golden on top and toothpick inserted into center comes out clean.
• Let cool 10 to 15 minutes.
• Transfer to wire rack and drizzle orange glaze over top

Video

Notes

Keyword Breakfast, cranberry recipe, Dessert, Lingonberry recipe, Quick Breads, snack