If you use a 9 x 5 inch loaf pan stat checking for doneness about 5 minutes sooner. I found that the recipe took a little over an hour to be thoroughly baked.
Ingredients
⅔ cup buttermilk
6 tablespoons unsalted butter, melted and cooled
1 tablespoon grated orange zest plus ½ cup juice
1 large egg, lightly beaten
2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1½ cup fresh or frozen, cranberries, chopped coarse
½ cup walnuts, toasted and chopped coarse
Instructions
Adjust oven racks to middle position and heat oven to 350*.
Grease an 8½ x 4½ inch loaf pan.
Stir together buttermilk, meted butter, orange juice and zest, and egg in a small bowl.
Whisk together flour, sugar, salt, baking powder, and baking soda in a large bowl.
Stir liquid ingredients into dry ingredients with rubber spatula until just moistened.
Gently stir in cranberries and nuts.
Do NOT overmix.
Scrape batter into loaf pan and spread with rubber spatula into corners of pan.
Bake until golden brown and toothpick inserted in center of loaf comes out clean, 55 minutes to 1¼ hours, rotating pan halfway through.
Let loaf cool in pan for 10 minutes, then turn out onto wire rack and let cool for 1 hour before serving.
Recipe by at https://www.theorangebee.com/cranberry-nut-quick-bread-by-cooks-illustrated/