INGREDIENTS:
1/3 cup orange juice,
1 tablespoon grated zest from orange
6 tablespoons unsalted butter, melted
1 large egg, beaten lightly
2/3 cup buttermilk
2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups cranberries (about 6 ounces), 
  chopped coarse 
1/2 cup toasted pecans, chopped coarse

DIRECTIONS:
Preheat oven to 375 degrees. Grease bottom
of 9 x 5-inch loaf pan. Stir together orange 
juice, zest, buttermilk, butter, and egg in
small bowl. Whisk together flour, sugar, salt,
baking powder, and baking soda in large bowl.
Stir liquid ingredients into dry with rubber
spatula until just moistened. Gently stir in
cranberries and pecans. Do not over-mix.

Scrape batter into loaf pan and spread with 
rubber spatula into corners of pan. Bake
20 minutes, then reduce heat to 350 degrees;
continue to bake until golden brown and 
toothpick inserted in center of loaf comes
out clean, about 45 minutes longer.

Cool in pan 10 minutes, then transfer to wire
rack and cool at least 1 hour before serving.

Makes one 9-inch loaf

* To toast pecans, heat griddle over medium heat.
  Add pecans, chopped coarse; toast, shaking pan
  frequently, until nuts are fragrant,
  3 to 5 minutes.