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California Walnut Cranberry Orange Mini Loaves

Contributed by: News Canada

California Walnut Cranberry Orange Mini Loaves (NC) - Cranberry, orange and walnuts - three special flavours of the festive season in one great recipe. For gift-giving, bake in mini foil loaf pans available in most local supermarkets. Wrap in cello bags and finish with curling ribbon and gift label. It’s a terrific tasting loaf to freeze and have on hand for casual get-togethers too.


  • 2 1/2 cups all-purpose flour 625 mL
  • 1 1/4 cups granulated sugar 300 mL
  • 2 tsp baking powder 10 mL
  • 1/2 tsp  each baking soda and salt 2 mL
  • 1 1/4 cups halved fresh (or frozen, partially thawed) cranberries  300 mL
  • 3/4 cup     coarsely chopped California Walnuts  175 mL
  • Finely grated peel of 1 orange
  • 2   eggs
  • 1 cup orange juice 250 mL
  • 1/4 cup     vegetable oil    50 mL


In large bowl, combine flour, sugar, baking powder, baking soda and salt; stir in cranberries, walnuts and orange peel. In small bowl, whisk together eggs, orange juice and oil; add to dry ingredients stirring just until combined. Pour into 4 well-greased 3 1/2 x 5 7/8-inch (8.5 cm x 15 cm) mini loaf pans*.

Bake in 350°F (180°C) oven for 45 to 50 minutes or until tester inserted in centre comes out clean. Cool in pans for 10 minutes, then turn out onto rack to finish cooling.

*Or one 9 x 5-inch (2 L) loaf pan, bake for about 1 hour and 10 minutes.

Serving Size: Makes 4 mini loaves or 1 large loaf

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