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Cranberry-Nut Mini Loaves with Flaxseeds

Source: © EatingWell Magazine
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 45 Minutes
  3 mini loaves, 8 slices each
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.

Make Ahead Tip: Store well wrapped at room temperature for up to 4 days or in the freezer for up to 1 month. | Equipment: Three 6-by-3-inch mini-loaf pans
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

Ingredient Note: Renowned for their nutritional benefits--fiber, lignans (phytochemicals associated with reduced risk of cancer) and omega-3 fatty acids--flaxseeds also contribute a delicious nutty taste to baked goods.
Flaxseeds can be found in the natural-foods section of large supermarkets and in natural-foods stores. The seeds must be ground for your body to take advantage of the nutrients. Ground seeds are highly perishable, so grind them just before using. Store whole flaxseeds in the refrigerator or freezer.
Cranberry-Nut Mini Loaves with Flaxseeds Recipe at
Preheat oven to 350°F. Coat three 6-by-3-inch mini-loaf pans (2-cup capacity) with cooking spray.

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.

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.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Holiday Loaf Cakes: Sweet Slices of the Season
 Cranberry Cakes & Breads
 Short and Sweet: Loaf Cakes
Nutrition Facts per Serving
Yield:   3 mini loaves, 8 slices each
Calories: 120
Fat. Total: 5g
Fiber: 2g
Carbohydrates, Total: 16g
Sodium: 79mg
% Cal. from Fat: 38%
Cholesterol: 9mg
Protein: 3g
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Louise, QC Reviewed: 10/29/2012
very good
I love cranberries so when saw this recipes I just had to try it. It turned out ok the thing is as I was mixing the dry mixture with the wet I had to use my hand because their wasn't enough moisture to grab the flour. The dough turned out heavy and I was scared it would turn into a brick as it came out of the oven but it didn't so I was glad taste was excellent would make again but ajusting the flour and the juice
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