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.
Preheat the oven to 350 degrees F. Coat three 6 by 3-inch mini-loaf pans (2-cup capacity) with cooking spray.
Pulse the cranberries in a food processor until coarsely chopped. Grate the orange zest to measure 2 tablespoons. Squeeze juice, adding orange juice, if necessary, to measure 3/4 cup.
Grind the flaxseeds into coarse meal in a clean dry coffee grinder or blender. Transfer to a large bowl. Add the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt; whisk to blend.
Whisk the 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 the 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 the edges and turn the loaves out onto the rack to cool completely before slicing or wrapping.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
120 calories; 5g total fat; 0g total saturated fat; 9mg cholesterol; 79mg sodium; 16g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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