Lingonberry Bread with Orange Glaze
The orange flavor and berries taste so good together.
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