Ingredients Jump to Instructions ↓

  1. 1 1/2 cups fresh or frozen cranberries

  2. 2 oranges Orange juice, if needed

  3. 1/3 cup whole flaxseeds, (see Ingredient note)

  4. 1 cup whole-wheat flour

  5. 1 cup all-purpose flour

  6. 1 1/2 teaspoons baking powder

  7. 1/2 teaspoon baking soda

  8. 1/4 teaspoon salt

  9. 1 large egg

  10. 3/4 cup sugar

  11. 1/4 cup canola oil

  12. 1 teaspoon vanilla extract

  13. 1/2 cup chopped walnuts, or pecans (2 ounces), divided

Instructions Jump to Ingredients ↑

  1. 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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