Recipe type: quick bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf (16 slices)
  • 2 cups all purpose flour, minus 2 TB
  • ¾ cup sugar
  • ½ tsp salt
  • ½ tsp baking soda
  • 1½ tsp baking powder
  • ¾ cup orange juice
  • 1 TB grated orange peel
  • 2 TB canola oil, regular or expeller pressed
  • 1 egg or 2 egg whites well beaten
  • 1½ cups fresh or frozen cranberries, coarsely chopped
  • ½ cups chopped walnuts
  • 2 TB ground flaxseed
  1. Preheat oven to 350 degrees F. Spray 9 x 5-inch loaf pan with non-stick spray or grease with oil to prevent sticking. Combine flour, sugar, baking powder, salt, baking soda and flaxseed. Stir until well combined. Add orange juice, orange peel, oil and egg and stir in well. Stir in cranberries and nuts. Spread mixture evenly in a loaf pan. Bake for 50-55 minutes or until a toothpick inserted in the center of loaf comes out clean. Cool on a rack for 15 minutes. Remove from pan and cool down completely before slicing. Makes one loaf. (16 slices)
Count 1/16 of a loaf as 2 carbohydrate choices
Since I am using 2 TB of ground flax seed, I am reducing the flour in the recipe by 2 TB.
Nutrition Information
Serving size: 1 slice Calories: 175 Fat: 6 grams Saturated fat: 0 grams Trans fat: 0 grams Carbohydrates: 27 grams Sodium: 156 mg Fiber: 1 gram Protein: 3 grams Cholesterol: 18 mg
Recipe by Honeydews Kitchen at