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.

Patsy Jamieson
Source: EatingWell Magazine, Fall 2003

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Recipe Summary

total:
1 hr 45 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat three 6-by-3-inch mini-loaf pans (2-cup capacity) with cooking spray.

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  • 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.

Tips

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 Facts

249 calories; protein 5.4g 11% DV; carbohydrates 35.6g 12% DV; exchange other carbs 2.5; dietary fiber 4.1g 16% DV; sugars 14.6g; fat 10.8g 17% DV; saturated fat 1g 5% DV; cholesterol 15.5mg 5% DV; vitamin a iu 66.9IU 1% DV; vitamin c 11mg 18% DV; folate 17.3mcg 4% DV; calcium 59.9mg 6% DV; iron 1.3mg 7% DV; magnesium 32.1mg 12% DV; potassium 168.5mg 5% DV; sodium 158.8mg 6% DV; thiamin 0.2mg 15% DV; added sugar 13g.

Reviews (14)

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14 Ratings
  • 5 star values: 0
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
10/08/2015
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 Read More
Rating: 3 stars
08/20/2013
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 Read More
Rating: 4 stars
02/07/2013
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. Read More
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Rating: 4 stars
08/22/2012
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. Read More
Rating: 3 stars
05/18/2012
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. Read More
Rating: 4 stars
10/31/2011
All that I have read previously said that the benefit from flax seeds is only when it is ground. That the whole seeds pass through the digestive system intact. Has this research changed? Read More
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Rating: 4 stars
10/31/2011
Read the tip below. The seeds are ground and then added to the batter. Read More
Rating: 4 stars
10/30/2011
These are excellent. I make them as mini-bundt cakes and I use toasted flaxseeds ground into meal. Emily from Zionsville Zionsville IN Read More
Rating: 4 stars
10/30/2011
I found these rather bland. They need some spices or something to perk up the flavor Read More
Rating: 4 stars
10/30/2011
I found these to be healthy but BORING!! I made them as muffins which makes them easy to grab heat and eat in the morning. Again needs much more flavor. Read More
Rating: 4 stars
10/30/2011
Add allspice or nutmeg or both. Cinnamon will work too. Read More
Rating: 4 stars
10/30/2011
Has anyone made these with spices yet. If so - type and amounts please and thankyou. Read More
Rating: 4 stars
10/30/2011
This recipe also sounds great!!! I could use these recipes to help my Husband gain weight. (no Joke) He could "Eat Well." DPS Read More
Rating: 4 stars
10/29/2011
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? Read More