Norwegian Lingonberry Nut Bread
Discover the charm of Scandinavian baking with this Norwegian Lingonberry Nut Bread, a moist and flavorful treat that beautifully balances tart lingonberries with the warm nuttiness of walnuts or pecans. This quick bread recipe combines pantry staples like all-purpose flour, buttermilk, and cinnamon with the unique addition of lingonberry preserves, creating a sweet and slightly tangy loaf that’s perfect for breakfast, a mid-day snack, or a holiday table centerpiece. With an optional boost of fresh or frozen lingonberries for added texture and a vibrant flavor pop, this bread bakes to golden perfection in under an hour. Serve it warm with a pat of butter or a dollop of extra lingonberry preserves for a truly comforting Nordic-inspired indulgence. Perfect for cozy mornings or gifting during festive seasons, this recipe is sure to delight.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 2 units large eggs
- 0.75 cup buttermilk
- 0.5 cup lingonberry preserves
- 0.75 cup chopped walnuts or pecans
- 0.5 cup fresh or frozen lingonberries (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, combine the melted butter and granulated sugar. Mix until smooth.
Add the eggs to the butter mixture, one at a time, beating well after each addition.
Stir in the buttermilk and lingonberry preserves, ensuring everything is well blended.
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the chopped walnuts or pecans and the optional fresh or frozen lingonberries, if desired.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve on its own or with a smear of butter or additional lingonberry preserves. Enjoy!
Nutrition Facts
Calories |
3123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 3046 mg | 132% | |
| Total Carbohydrate | 456.6 g | 166% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 230.1 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 491 mg | 38% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1212 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
