Cranberry-Nut Mini Loaves with Flaxseeds

Cranberry-Nut Mini Loaves with Flaxseeds

Active Time:  30 Minutes

Total Time:  1 Hour 45 Minutes
Yield:  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
RECIPE 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

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 Cooking.com
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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.