Lingonberry Loaf (Alaska Low-Bush Cranberries)


Serves: 5
Total Calories: 539

Ingredients

2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3 teaspoons shortening
3/4 cup sugar
1 egg, beaten
3/4 cup orange juice
1/2 cup chopped walnuts
1 cup lingonberries
1/2 cup minced pineapple
------------------------------
Topping:
1/2 cup orange juice
3/4 cup sugar
2 tablespoons grated orange rinds
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract or 1 tablespoon rum

Directions:

Grease and flour 9x5x3-inch loaf pan. Sift flour; measure and resift 3 times with next 3 ingredients. Cream shortening and sugar well; add egg and beat until smooth and fluffy. Add orange juice and sifted dry ingredients alternately in 3 portions, beating smooth after each. Fold in nuts, lingonberries, and pineapple. Turn into prepared pan and let set for 15 minutes. Cover with another pan and bake for 20 minutes in 350° oven. Remove top pan and bake for 50 minutes longer.

Topping:
Mix Topping and spoon over hot loaf while still in pan. Remove warm loaf; cool on rack. Wrap in plastic wrap or aluminum foil.

Editor's Extra: You may substitute cranberries where lingonberries are not available.

Nutritional Facts:

Serves: 5
Total Calories: 539
Calories from Fat: 99

This Lingonberry Loaf (Alaska Low-Bush Cranberries) recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best from the Pacific Rim Cookbook Cookbook:
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Buttermilk Cinnamon-Nut Bread
Liberty Lake Huckleberry Bread
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The Yogi’s Banana Bread
Lingonberry Loaf (Alaska Low-Bush Cranberries)
Quick Gingerbread
Chunky Monkey Muffins
Alegra's Six Week Muffins
Washington State Apple Muffins
Breakfast Scones
Apricot-Pecan Scones
Sticky Orange Rolls
Overnight Brunch Rolls
Butterscotch Toast
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Berry Stuffed French Toast—San Francisco Style
Peg’s Kid-Pleasin’ French Toast
Oatmeal Pancakes
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