Orange Cranberry Bread

Directions

1. 1
   Position the oven racks so that they are evenly spaced and one rack is in the center of the oven.
2. 2
   Preheat the oven to convection bake at 325F for a 9 1/2 x 5 1/2-inch loaf, or 350F for 5 3/4 x 3 1/2-inch loaves.
3. 3
   Spread the nuts on a baking sheet and toast in the oven as it preheats for 5 to 8 minutes or until fragrant.
4. 4
   Cool them.
5. 5
   Grease and flour one large or three small loaf pans.
6. 6
   In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
7. 7
   Add the melted butter, egg, orange zest, orange juice and buttermilk mixture, cranberries, and toasted walnuts all at once and stir with a wooden spoon, just until the dry ingredients are moistened.
8. 8
   Pour the batter into one large or three small loaf pans.
9. 9
   Bake in the center of the oven for 50 to 55 minutes for the large loaf, 35 to 45 minutes for small loaves, or until a wooden skewer inserted into the center of the loaf comes out clean and dry.
10. 10
    Remove the bread from the oven and let it stand in the pan for 5 minutes; loosen the edges with a knife, and turn the bread out of the pan to finish cooling on a wire rack.