Ingredients Jump to Instructions ↓

  1. 2 Cups All Purpose Flour (I Used 1 Cup All Purpose Flour And 1 Cup Whole Wheat Pastry Flour)

  2. 1 Cup Coarsely Chopped Fresh Cranberries (I Used Dried Cranberries)

  3. 3/4 Cup Sugar

  4. 1/2 Cup Coarsely Chopped Pecans Or Walnuts (I Used Pecans)

  5. 2 Teaspoons Baking Powder

  6. 1/4 Teaspoon Salt

  7. 1 Teaspoon Flax Seed Meal

  8. 1/4 Cup Water

  9. 1 Teaspoon Grated Orange Zest (I Omitted)

  10. 1/2 Cup Orange Juice (I Used Freshly Squeezed Orange Juice)

  11. 1/2 Cup Vegetable Oil (I Used 1/4 Cup Canola Oil And 1/4 Unsweetened Applesauce)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F/180C for 15 minutes. Grease and flour a 9×5 inch loaf pan.

  2. In a large bowl sift together the flour, baking powder and salt. Also add the cranberries, sugar and nuts and combine it thoroughly. If using dried cranberries, add a tablespoon of flour to the dried berries and stir it well before adding it to the flour mixture. Otherwise all the berries will stick to each other and settle at the bottom of the bread.

  3. Whisk/blend together the flax seed meal and water until white and foamy. I used Magic Bullet to blend it.

  4. In a small bowl, mix together the flax seed mixture, orange zest, orange juice, oil and applesauce (if using).

  5. Stir the wet ingredients into the dry ingredients and mix until just blended. I felt that the batter was thick, so I added another 2 tablespoons of orange juice. You can also dilute it with water or any type of milk. Do not over-mix. Few lumps should be fine, it would dissolve while baking.

  6. Pour the batter into the prepared pan and bake for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. I checked mine for doneness around 48 minutes and the toothpick came out clean. I removed the pan out of the oven after 50 minutes.

  7. Cool the loaf for 15 minutes before removing it from the pan.

  8. Finish cooling the loaf on a wire rack.


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