Cranberry-Nut Mini Loaves with Flaxseeds

1-1/2  cups		fresh or frozen cranberries
2		oranges
1  cup		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
2  ounces		cup chopped walnuts or pecans, divided

Tip: Click on the ingredient links to learn the nutritional information for all the Cranberry-Nut Mini Loaves with Flaxseeds ingredients. The serving size for any ingredient in Cranberry-Nut Mini Loaves with Flaxseeds may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.


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.