Filled with cranberries, walnuts, and flaxseed meal, this bread offers a strong combination of antioxidants, lignans, fiber, and omega-3 fatty acids, all in one delicious package. Toast it for breakfast or stack your slices with your favorite meats and cheeses.

Robert Landolphi
Recipe by Cooking Light July 2014


Recipe Summary

15 mins
2 hrs 55 mins
Serves 16 (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Dissolve yeast in 1/2 cup warm water in a small bowl; let stand 5 minutes.

  • Weigh or lightly spoon flours, potato starch, cornstarch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, cornstarch, flaxseed meal, xanthan gum, and salt in a large bowl, stirring with a whisk. Add yeast mixture, milk, buttery spread, and eggs; beat with a mixer at low speed until blended. Fold in cranberries and walnuts.

  • Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 2 hours or until dough has risen almost to top of pan.

  • Preheat oven to 400°.

  • Bake at 400° for 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack.


Gluten-Free Baking

Nutrition Facts

189 calories; fat 8.3g; saturated fat 1.4g; mono fat 2.3g; poly fat 4g; protein 3.8g; carbohydrates 25.8g; fiber 2.8g; cholesterol 24mg; iron 0.7mg; sodium 152mg; calcium 24mg.