In a food processor or in a bowl with a pastry blender blend together the flour, the sugar, the baking powder, the salt, the baking soda, and the butter until the mixture resembles meal and transfer the mixture to a large bowl.

In a small bowl, whisk together the zest, the juice, and the egg. Add the mixture to the flour mixture and stir the batter until just combined.

Stir in the cranberries and the walnuts and transfer the batter to a well-buttered 9- by 5-inch loaf pan, or smaller loaf pans, or even smaller mini pans.

For the larger loaf size bread pans, bake the bread in the middle of a preheated 350°F. oven for 1-1/4 hours, or until a tester comes out clean. For the smaller loaf pans, decrease the baking time by about 20 minutes and still test for doneness.  For 'mini' pans, bake for even less time, about 30 minutes less and once again, check for doneness.**

Let the bread cool in the pan for 15 minutes and turn it out onto a rack.