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Partridgeberry Nut Loaf

Hi and welcome to my website, I guess you are looking to make a lovely partridgeberry nut loaf and you stumbled on my site. That is wonderful! This recipe is so quick and easy and you will keep in your…

By Bonita Hussey

Prep
10 min
Cook
45 min
Makes
1
Serves
Family
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Partridgeberry Nut Loaf

About this recipe

Hi and welcome to my website, I guess you are looking to make a lovely partridgeberry nut loaf and you stumbled on my site. That is wonderful!

This recipe is so quick and easy and you will keep in your favourites to make again and again, partridgeberries are good anytime of the year fresh or frozen.

Partridgeberries are so tasty and these berries are on the low bushes and ripe in late August to November in Newfoundland, and its ok if they get snowed on just as long as they didn’t get the frost to soften the berry.

This recipe is prefect for any berry type if you don’t have access to partridgeberries, remember to always coat the berries in flour first then fold it into your batter mixture. This will stop the berry from falling to the bottom of your cake or loaf.

Partridgeberries
Bright red freshly picked partridgeberries

I will share with you a link to another recipe you may like to try sometime.

 Traditional Newfoundland Cranberry Sauce

Cranberry Sauce
Traditional Newfoundland Cranberry Sauce freshly picked by the light house in Port de Grave.
Beautiful Light House in Port de Grave, NL where I picked our cranberries for our cranberry sauce.
Beautiful Light House in Port de Grave, NL where I picked our cranberries for our cranberry sauce.

I will also share with you a link to my Cookbook that was released in February 2017. Enjoy

http://www.bontaskitchen.com/cookbook

Cookbook
Bonita’s Kitchen Cookbook
Partridgeberry Nut Loaf
Traditional Newfoundland Partridgeberry Nut Loaf with a lemon glaze over top, this partridgeberry nut loaf is made with frozen berries that I picked last fall.

Partridgeberries are a sour berry that is picked in late summer or early fall, they look a lot like cranberries but smaller. Most people usually make partridgeberry jam or jelly with them. But there are still a few that like to bake loafs, pies and cakes with them.

This recipe is one I have enjoyed making for years, partridgeberries are my favourite berry and I can’t get enough of them, so when I get the chance the pick them or if someone gives me some I would freeze a few for the winter months.  Then I will make jams and jellies and bottle them for the long winter months as well.

Because partridgberries are a sour berry they mix will with apples to make a cobbler or pies.

Partridgeberry Nut Loaf
Traditional Newfoundland Partridgeberry Nut Loaf with a delicious lemon glaze icing.

Traditional Newfoundland Partridgeberry Jam

Traditional Newfoundland Partridgeberry Jam
Freshly picked Partridgeberry made into a sweet and tart Jam or jelly.

Traditional Newfoundland Baked Partridgeberry Pudding

Baked Partridgeberry Pudding
Baked Partridgeberry Pudding topped with a dusting of powdered icing sugar.

These are two links to more delicious ways to cook with your fresh or frozen partridgeberries.

Partridgeberries
Fresh frozen partridgeberries good in season or out of season.

Please take the time to leave me a message before you go and seat back with a cup of tea or beverage of choice and enjoy my step by step video on how to make this delicious Baked Partridgeberry loaf. Thank you so much for visiting my website today and reading my blog. I love sharing my recipes with you and your family to help make your job easier and to put a lovely meal on the table. From my kitchen to yours, have a wonderful day and enjoy baking these recipes I’ve shared with you today.

Welcome to Bonita's kitchen
Thank You and Enjoy Bonita 🙂

The recipePartridgeberry Nut Loaf

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Ingredients Tick them off

Icing Lemon glaze

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  1. Cream together butter and sugar.

  2. Add eggs one at a time mix well until light and fluffy.

  3. Mix in vanilla.

  4. Then sift flour and baking powder into mixture.

  1. Folding dry ingredients with creamed mixture, don't over mix, then slowly add room temperature evaporated milk to your mixture.

  2. Fold partridgeberries that have been rolled in flour to your mixture and chopped walnuts. Grease or line with parchment paper one large loaf pan or two small loaf pans.

  3. Bake in a 350° pre-heated oven for 45 minutes to an hour depending on your oven, always check the middle of your cake first with a toothpick before removing it from the oven, if it comes out dry it's done if wet close door and leave for another five minutes or so then check again. Don't over bake your partridgeberry nut loaf this will make your loaf dry.

  4. Remove loaf from oven let set in loaf pan for 5 to 10 minutes before removing it from the pan. You may need to run a knife around the sides to remove from pan if it's stuck or remove parchment paper.

Icing Lemon glaze

  1. Mix butter and powdered icing sugar together.

  2. Add water, lemon juice and zest continue mixing.

  3. When completed pure over Partridgeberry nut loaf.

How did it turn out?

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Newfoundland words
What's in it
Allergens
  • Egg
  • Milk
  • Nuts
  • Wheat

From my ingredient list. If you have an allergy, always check the labels on what you buy.

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Partridgeberry Nut Loaf

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    I answered 3 of them myself.

    1. Carolyn

      Thank you ever so much for this recipe. I have a partridge berry loaf recipe but it is packed in storage and I have no idea how to find it. Having just recently come to NL, I got a good supply of partridge berries and wanted to make some loaves. This is the only “plain” partridge berry (nuts can be omitted) loaf recipe I have found. Thank you for posting it.

      Reply
      1. Bonita

        Hi Carolyn: Thank you for stopping by and sharing with us your story, I’m so glad you are going to make our Partridgeberry loaf and its fine to leave the nuts out. Enjoy to the fullest and stop by again for more tasty desserts and meal recipes. 🙂 Bonita

        Reply
    2. Anna Penney

      I just made and the bread is oozing butter, would one cup have been better to add?

      Reply
      1. Bonita

        Hi Anna: Thank you for your message and for visiting my channel, I’m not sure what happened because I make this one lots and it didn’t ooz butter from the bread. You can use 1 cup maybe the texture is to much for you and just give that a try.I’m glad you made it and thank you for letting me know. Bonita

        Reply
    3. may

      Re: my Partridgeberry Nut Loaf

      Your video batter lovely & fluffy where mine was dry & heavy.
      Rechecked quantity ingredients but had to add little extra milk to complete mixing.
      Did use evaporated which had been frozen. Maybe eggs not large enough.
      Tester clear after 45 mins, taste good but looks moist.
      Where did I go wrong?

      Reply
      1. Bonita

        Hi May: Thank you for your message and for visiting my website, I’m glad you made this lovely loaf. This is a good question! I can give you a ton of different reasons but I always say if it don’t work the first time please try it again. You said your milk was frozen and you didn’t have large eggs, I would start with those two things first. Try large eggs and a fresh can of evaporated milk of fresh milk. Let me know how this work if not I will help you work through this problem. Enjoy Bonita

        Reply

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