Cranberry-Nut Mini Loaves with Flaxseeds

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Cranberry-Nut Mini Loaves with Flaxseeds

Cranberry-Nut Mini Loaves with Flaxseeds

This tender, flavorful version of a holiday staple is made more wholesome with whole-wheat flour and flaxseeds. You can easily double the recipe if you are making these baby loaves as gifts.

Serves 24

Prep Time 30 min

Total Time 105 min.

Ingredients

  • 1 1/2 cups fresh or frozen cranberries
  • 2 oranges
  • Orange juice, if needed
  • 1/3 cup whole flaxseeds, (see Ingredient note)
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts, or pecans (2 ounces), divided

Cooking Directions

Step 1

Preheat oven to 350°F. Coat three 6-by-3-inch mini-loaf pans (2-cup capacity) with cooking spray.

Step 2

Pulse cranberries in a food processor until coarsely chopped. Grate orange zest to measure 2 tablespoons. Squeeze juice, adding orange juice, if necessary, to measure 3/4 cup.

Step 3

Grind flaxseeds into coarse meal in a clean dry coffee grinder or blender. Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, baking soda and salt; whisk to blend.

Step 4

Whisk egg, sugar, oil, vanilla and the orange zest and juice in a medium bowl. Add to the flour mixture and mix with a rubber spatula just until the dry ingredients are moistened. Fold in cranberries and 1/4 cup nuts. Scrape the batter into the prepared pans, spreading evenly. Sprinkle the loaves with the remaining 1/4 cup nuts. Place the pans on a baking sheet.

Step 5

Bake the loaves until the tops are golden and a cake tester inserted in the center comes out clean, 35 to 45 minutes. Cool in the pans on a wire rack for 10 minutes. Loosen edges and turn the loaves out onto the rack to cool completely before slicing or wrapping.


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