Lingonberry Quick Bread
 
Ingredients
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1-1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sour cream
  • ½ cup lingonberry jam
Instructions
  1. Preheat oven to 350 degrees. Grease and flour one 9-by-5-inch loaf pan, or 3 mini loaf pans.
  2. In large bowl of electric mixer, cream the butter, sugar, and eggs until light and fluffy.
  3. In a separate bowl, thoroughly mix the flour, baking powder, cardamom, cinnamon, ginger, baking soda, and salt.
  4. In another bowl, stir together the sour cream and lingonberry jam.
  5. Blend the dry ingredients and the sour cream mixture alternately into the butter mixture just until moistened. Turn mixture into the prepared pan or pans. Bake the large for about 55 minutes, and the mini loaves for about 30 minutes, or until a wooden skewer inserted in the center comes out clean.
  6. Let cool in pan for 5 minutes, then turn out onto a wire rack to cool completely. When cooled, wrap in plastic wrap and let sit at room temperature for a day or two for best flavor and texture.
Recipe by The Culinary Cellar at https://theculinarycellar.com/lingonberry-quick-bread/