Tastes: Tart, moist, and sweet
Reminds me of: The muffins from Alpine Bagel in college. Hallelujah, what muffins!
To market, to market:
2 cups AP flour
2 Tbsp ground flaxseed
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup chopped pecans (or walnuts if you prefer, but pecans lend a sweeter taste to the bread)
1 cup chopped cranberries (you can use up to 1/2 cup more if you like, and the recipe still works great)
1/2 cup water
2 Tbsp lemon juice
1 egg
1/4 cup melted butter
zest of one lemon (or orange)
Preheat oven to 350 degrees. Grease one 9x5 loaf pan or 3 mini loaf pans. Combine all ingredients until blended, but do not overmix. Pour into pan(s) and bake 50-55 minutes for a large loaf or 35-40 minutes for small loaves. Remove from oven when top is golden brown and toothpick inserted into center comes out clean. Cool in pans, slice just before serving for moister bread.
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