Cranberry-Nut Mini Loaves with Flaxseeds

Cranberry-Nut Mini Loaves with Flaxseeds
Cranberry-Nut Mini Loaves with Flaxseeds

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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