Stir together in a large bowl: flour, sugar, cinnamon, baking powder, soda and salt.
When well blended, add walnuts and cranberries. Stir to coat nuts and berries.
In a separate bowl, stir orange juice, vegetable oil, egg and orange rind with a fork until well blended.
Pour over the dry ingredients; stir just until dry ingredients are completely blended into wet ingredients.
Pour into greased 9x5 loaf pan or 3 mini-loaf pans (line bottom with wax paper). (I grease the pan by spraying it with Pam, then place the waxed paper on the bottom, and I spray it with Pam also.)
Makes 1 large loaf or 3 mini-loaves.
Bake 350 for 60-70 minutes. Check it at 60...top should feel firm not soft when gently pushed. Turn out on cake rack. Peel off waxed paper. Turn bread upright and cool on rack.
Rhonda's Cranberry Bread freezes very well. Wrap in two layers of plastic wrap and place in freezer storage bag to freeze for up to 2 months.