Makes one 9 inch loaf

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, cut into pieces
1/4 cup plus 1 tablespoon sugar
1 cup chopped walnuts
1 tablespoon grated orange zest
1 large egg
2/3 cup orange juice
2 cups fresh or frozen cranberries (about 8 ounces)
1 tablespoon milk

Directions:
Heat the oven to 350°F. Butter a 9 by 5 inch loaf pan and line the bottom with buttered waxed paper.

In a large bowl, whisk together the flour, baking powder, and salt. Cut in the butter until the mixture resembles fine meal. Add 3/4 cup of the sugar, the chopped walnuts, and the grated orange zest, and stir to blend.

In a small bowl, beat the egg until frothy. Stir in the orange juice and pour the mixture over the dry ingredients. Stir until just combined. Before all of the flour is incorporated, add the cranberries and stir them into the batter. Pour the batter into the prepared pan. Brush the top with the milk and sprinkle with the remaining 1 tablespoon sugar.

Bake the bread in the middle of the oven until golden brown and a toothpick stuck in the center comes out clean, about 1 hour and 15 minutes. Cool for 20 minutes in the pan. Remove the bread from the pan and let cool completely on a rack. Wrap the loaf well and let it sit overnight.

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