These tangy loaves are moist and delicious!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, flax seed, cinnamon, salt, baking powder, and baking soda in a bowl until evenly combined; set aside.

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  • Beat the eggs, vanilla, white sugar, brown sugar, applesauce, and vegetable oil in a mixing bowl until smooth. Fold in the flour mixture, carrots, zucchini, cranberries, and walnuts until no dry spots remain. Divide the batter between the two prepared loaf pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

179.6 calories; 3.3 g protein; 26.3 g carbohydrates; 23.3 mg cholesterol; 143.4 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/04/2010
Dense moist fruity and delicious! I love this recipe but DH is not fond of fruit and nuts in baked goods (strange man) so I weighed the batter and removed half before making those additions. I made 12 muffins with the removed batter. They baked in about 19 minutes. It's good without but I prefer the cranberries and nuts. I toasted my walnuts before chopping them for more flavor. Thanks for a keeper! Read More
(7)

Most helpful critical review

Rating: 2 stars
12/22/2008
Dry Read More
(9)
13 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/04/2010
Dense moist fruity and delicious! I love this recipe but DH is not fond of fruit and nuts in baked goods (strange man) so I weighed the batter and removed half before making those additions. I made 12 muffins with the removed batter. They baked in about 19 minutes. It's good without but I prefer the cranberries and nuts. I toasted my walnuts before chopping them for more flavor. Thanks for a keeper! Read More
(7)
Rating: 2 stars
12/22/2008
Dry Read More
(9)
Rating: 5 stars
08/04/2010
Dense moist fruity and delicious! I love this recipe but DH is not fond of fruit and nuts in baked goods (strange man) so I weighed the batter and removed half before making those additions. I made 12 muffins with the removed batter. They baked in about 19 minutes. It's good without but I prefer the cranberries and nuts. I toasted my walnuts before chopping them for more flavor. Thanks for a keeper! Read More
(7)
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Rating: 5 stars
08/15/2008
This is absolutely delicious! The bread is so moist and the cranberries add a wonderful flavor. Thanks for a great recipe Donna! Wouldn't change a thing! Read More
(7)
Rating: 3 stars
08/21/2008
I kept true to the recipe.............. just ok. prob wont make again Read More
(6)
Rating: 5 stars
08/14/2008
excellent! Read More
(4)
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Rating: 5 stars
09/24/2010
Is the best. I made this recipe for first time and it was gone next day. I will be making this bread often. Read More
(3)
Rating: 5 stars
11/16/2012
Would definitely make this again!! Delicious!! Doubled up on the apple sauce used whole flax and substituted almonds for walnuts. There are so many variations possible for this recipe. Five stars from me!:) Read More
Rating: 5 stars
03/15/2020
I left out the flax seed powder as I had none- and I but in 1/4 c. White raisins and 1/4 c. Craisins . This turned out fabulous as I am sure it would be if I followed the directions to a Tee. Read More
Rating: 5 stars
11/18/2016
Delicious! I made a small adjustment. No ground flaxseed and dried cranberries in hand. I used fresh cranberries instead. Perfect for my hungry teenage boys' afternoon snack! Read More