Here is one that is going in the make soon folder. 
Cranberry Orange Loaf
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 TB. grated orange zest
1 1/2 cup fresh cranberries
1/2 cup pecans, coarsely chopped
1/4 cup butter, softened
1 cup white sugar
1 egg
3/4 cup orange juice
1. Preheat the oven to 350 F. Grease and flour a 9x5" loaf pan. Whisk together flour, baking powder. baking spda and salt. Stir in orange zest, cranberries and pecans. Set aside.
2. In a large bowl, cream together butter, sugar and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
3. Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes. then turn onto a wire rack to cool. Wrap in plastic when completely cool.
Source: SCOTW #33-Reb.
Cranberry Orange Loaf
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 TB. grated orange zest
1 1/2 cup fresh cranberries
1/2 cup pecans, coarsely chopped
1/4 cup butter, softened
1 cup white sugar
1 egg
3/4 cup orange juice
1. Preheat the oven to 350 F. Grease and flour a 9x5" loaf pan. Whisk together flour, baking powder. baking spda and salt. Stir in orange zest, cranberries and pecans. Set aside.
2. In a large bowl, cream together butter, sugar and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
3. Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes. then turn onto a wire rack to cool. Wrap in plastic when completely cool.
Source: SCOTW #33-Reb.