Cranberry Nut Bread--Lindsay Weston

This recipe is taken from the Lion House Classics Cookbook.

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
3/4 cup sugar
2 eggs
3/4 cup orange juice
1 Tablespoon grated orange peel
1 cup fresh or frozen cranberries (chopped, if desired)
1/2 cup shopped nuts

Grease and flour large 8x4-inch loaf pan or two small 7x3-inch loaf pans; set aside. In medium bowl, mix flour, baking powder, baking soda, and salt. In mixer bowl, cream butter until soft; add sugar. Beat until creamy; add eggs, orange juice, and orange peel. Beat until well mixed. Scrape down sides and bottom of bowl; add dry ingredients. Mix at low speed until blended, but do not overmix. Stir in cranberries and nuts by hand. Pour batter into prepared loaf pan or pans. Bake at 350 degrees 45 to 50 minutes for large loaf, less time for smaller loaves. Cool completely before slicing.