Partridgeberry Loaf
A moist quick bread studded with tart partridgeberries, made in Labrador households when the wild berries are harvested in late summer and fall.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 70 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Loaf pan
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 9 g
- carbs
- 42 g
- protein
- 4 g
- calories
- 260
Instructions
- 1
Preheat the oven to 180C (350F) and grease a loaf pan.
- 2
Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- 3
In a separate bowl, beat the melted butter, eggs and milk together until smooth.
- 4
Pour the wet ingredients into the dry and fold just until combined.
- 5
Gently fold in the partridgeberries and orange zest if using, without overmixing.
- 6
Pour the batter into the prepared loaf pan and smooth the top.
- 7
Bake 50-55 minutes until a skewer inserted in the centre comes out clean.
- 8
Cool in the pan 10 minutes, then turn out onto a rack to cool completely before slicing.
Chef's tips
Toss the berries lightly in a spoonful of flour before folding them in to keep them from sinking to the bottom of the loaf.
Ingredient substitutions
- partridgeberries → cranberries or lingonberries where partridgeberries are unavailable
- milk → buttermilk for extra tenderness
Storage
Keeps 4 days at room temperature wrapped well, or freeze up to 2 months.
Reheating
Best at room temperature; warm slices briefly in a toaster oven if desired.
Common mistakes to avoid
- •Overmixing the batter, resulting in a dense loaf
- •Using unthawed frozen berries, which can add too much liquid
Serving suggestions
Cooked Partridgeberry Loaf?
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