Position rack in the center of your oven. Preheat to 350°F/180°C. Coat a 9-inch by 5-inch (23 cm x 12 cm) loaf pan with nonstick spray, line with parchment paper along the bottom with overhang on the two short ends; set aside.

Measure milk into a measuring cup, stir in lemon juice and allow to sit for 5 minutes to thicken.

Meanwhile, whisk together the flour, baking powder, salt and baking soda in a small bowl.

Once the milk is thickened, pour it into a large mixing bowl. Whisk in the sugar, melted butter, orange juice and zest and until incorporated. Whisk in egg until mixture is smooth.

Pour wet ingredients over dry ingredients and fold together just until a few floury streaks remain, then fold in both kinds of cranberries and the nuts.

Scrape batter into prepared loaf pan and bake for about 50 to 60 minutes. A toothpick should test clean when inserted in center of bread, the top will be golden and risen and the edges will just be pulling away from the sides of the pan. Cool pan on rack for 10 minutes, then turn bread out and cool completely on rack. Wrap in plastic wrap and let sit at room temperature at least overnight before slicing. Bread will keep for about 4 days.