Cranberry Orange Breakfast Loaf

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Grated rind of one orange
1 1/2 cups sliced cranberries, fresh or frozen
1/2 cup chopped pecans or walnuts
1/4 cup butter
1 cup sugar
1 egg
3/4 cup orange juice


Preheat oven to 350*F (175*C). Grease a 9 x 5 x 3-inch pan; set aside. In a medium bowl, combine flour, baking powder, soda, and salt. Stir in orange rind, cranberries, and nuts. Set aside. In a large bowl, cream butter, sugar, and egg with electric mixer until smooth. Blend in orange juice. Stir in flour mixture, stirring until just combined. Spoon into prepared pan and bake for 1 hour, or until wooden pick inserted in center comes out clean. Let stand for 10 minutes before removing from pan. Cool on wire rack. Wrap tightly to store