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Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Prepare the dry ingredients by sifting together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Incorporate the wet ingredients by cutting in the softened butter until the mixture resembles coarse crumbs. Stir in the orange juice, orange zest, and beaten egg until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the cranberries and nuts (if using), ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake for 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean. If the top of the bread begins to brown too quickly, cover it loosely with aluminum foil for the remaining baking time.
Cool the bread in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step is crucial to ensure the bread sets properly and doesn’t crumble when sliced.
Tips and Conclusion
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