pat's Recipe

Cranberry Nut Mini-Loaves

Category: BREADS

Serves: 24

Ingredients
1-1/2 cups fresh or frozen cranberries
2 oranges
Orange juice, if needed
1/3 cup whole flaxseeds
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

Preparation
1. Preheat oven to 350 degrees 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 3/4 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 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.

5. Bake the loaves until the tops are golden and a cake tester inserted in the center comes out clean, 35-45 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.