Cranberry-Nut Mini Loaves with Flaxseeds

Cranberry-Nut Mini Loaves with Flaxseeds

14 Reviews
From: EatingWell Magazine, Fall 2003

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.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 1½ cups fresh or frozen cranberries
  • 2 oranges
  • Orange juice, if needed
  • ⅓ cup whole flaxseeds, (see Ingredient note)
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ¾ cup sugar
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts, or pecans (2 ounces), divided


  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat three 6-by-3-inch mini-loaf pans (2-cup capacity) with cooking spray.
  2. 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 ¾ cup.
  3. 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.
  4. 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 ¼ cup nuts. Scrape the batter into the prepared pans, spreading evenly. Sprinkle the loaves with the remaining ¼ cup nuts. Place the pans on a baking sheet.
  5. 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.
  • Make Ahead Tip: The loaves will keep, 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
  • 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.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 248 calories; 11 g fat(1 g sat); 4 g fiber; 36 g carbohydrates; 5 g protein; 17 mcg folate; 16 mg cholesterol; 15 g sugars; 13 g added sugars; 67 IU vitamin A; 11 mg vitamin C; 60 mg calcium; 1 mg iron; 159 mg sodium; 168 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 fat

Reviews 14

October 08, 2015
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By: EatingWell User
Extremely dry and bland. I used extra orange zest. I wonder if whole wheat flour makes it a dryer coabstinence than white. Cons: Too dry
August 19, 2013
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By: Brenda L
A nice basic recipe I would add the zest of both oranges to give this bread more zip. I'd also use white whole wheat flour - just my preference. Pros: whole wheat flour and flax seeds Cons: needs more zip
February 07, 2013
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By: EatingWell User
Note About Flaxseed Flax also loses most of its health benefits when heated, although the fiber remains. Healthier to stir ground flax into smoothies or sprinkle on cereal than to bake.
August 22, 2012
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By: EatingWell User
Whole Flax Seeds are NO Flax Seeds This looks great but I'll use less sugar. And flax seeds must be GROUND and refrigerated after opening if you plan to get their health benefits ! It's easy to find ground flax. Why refrigerate? the healthy oils in nuts and seeds begin oxidizing after opening, which forms free radicals, turning a health food into an unhealthy one.
May 18, 2012
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By: EatingWell User
Modified many small things, loved! I modified it a lot, but nothing... structural? Besides making them muffins, but what I mean is the base was unchanged. I loved this recipe. Modifications: Made 24 muffins (they were small, I might do 18 next time) Baked for 20 minutes (could bake less, would next time) Kept cranberries whole (LOVE this) Added 1/3 cup whole flax, omitted the walnuts Used all orange juice from the fridge (1/2 cup, could use a tad more) Added 1.5 tsp almond extract (I was afraid of the blandness a few people were talking about) Added more zest, about a half tbsp I recommend it! If you make 24 small cupcakes, the calories per serving stay the same (there are 24 slices accounted for in the three loafs). But they're small. If you do 18 they would be 160 cals each.
September 10, 2010
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By: EatingWell User
It sounds like this recipe needs some punch. It may be much improved with a sour element such as orange or lemon zest and/or a shredded granny smith apple. I'll also try adding almond extract, maple flavoring, a tsp. allspice and a heavy grating of fresh nutmeg.... hmm, what about chopped crystallized ginger?
August 02, 2010
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By: EatingWell User
This recipe also sounds great!!! I could use these recipes to help my Husband gain weight. (no Joke) He could "Eat Well." DPS
March 09, 2010
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By: EatingWell User
Has anyone made these with spices yet. If so - type and amounts please and thankyou.
November 20, 2009
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By: EatingWell User
Add allspice or nutmeg, or both. Cinnamon will work, too.
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