Here's some I've found
Cranberry-Orange Cheese Bread Sunset Annual 1995
2 cups all-purpose flour
1 cup sugar
2 tablespoons grated orange peel
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons butter or margarine, cut into small pieces
1 1/2 cups (6 oz) shredded sharp cheddar cheese
1 cup fresh or frozen cranberries
1 large egg
3/4 cup buttermilk
In a bowl, mix flour, sugar, peel, baking powder, and soda. Cut or rub in butter until coarse crumbs form. Add 1 cup cheese and cranberries, and mix. Beat egg to blend with buttermilk; stir into dry ingredients just until moistened. spoon batter into a 5- by 9- inch loaf pan. Sprinkle top with remaining cheese.
Bake in a 350 degrees oven until the bread is golden brown and loaf begins to pull away from pan sides, about 1 hour. Cool in pan 15 minutes, then invert onto a rack and let cool. If making ahead, wrap cool loaf airtight and chill up to 1 day. Bring bread to room temperature to serve. Makes 1 loaf, 2 pounds , 2 ounces.

Cranberry Bread
Yield: 1 loaf

2 cups flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
1 egg beaten
3/4 cup orange juice (add some grated rind if you're using fresh-squeezed
juice.)*
2 T salad oil
1/2 cup chopped pecans or walnuts
2 cups cranberries chopped

Preheat oven to 325. Sift dry ingedients. Add juice, egg and oil. Mix
until dampened. Chop cranberries in food processor or cut in half with knife. Stir into mixture. Add nuts. Bake in greased loaf pan for at
least 60 minutes. Check with a toothpick to make sure bread is done. Cool
before slicing.
*I usually just use juice I've mixed up from froze concentrate since that's
usually what's on hand.

Note: I often give this bread as a gift at holiday time and sometimes
make it in mini-loaf pans. I just reduce the cooking time.
Ron and Sally Hartman-Neosoft

Cranberry Bread (Eileen)

2 cups sifted flour
1 cup sugar
2 tsp baking powder
1/2 tsp soda
1 tsp salt
2 tsp grated orange rind
1 cup raw cranberries, cut in halves
1/3 cup orange juice
1/2 cup water
1 egg, well beaten
2 tbsp salad oil or melted butter
1 cup chopped nuts

Sift together: flour, sugar, baking powder, soda and salt in large bowl. Combine orange rind, orange juice, water, egg and salad oil.
Add all at once to dry ingredients. Stir just until moistened. Stir in nuts and cranberries. Turn into well greased 9x5x3-inch pan. Bake at 359 degrees(F) for 50-60 minutes. Cool before slicing.
This may be frozen.
from Eileen1/4s Recipes

The Greenfield Inn Greenfield, New Hampshire
Specialty Recipe
Barb's Cranberry Nut Bread

Ingredients
2 cups sifted all-purpose flour
1 cup sugar
11/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup solid vegetable shortening
1/4 cup fresh orange juice
1 egg, well beaten
1 teaspoon, grated orange peel
1 cup dried cranberries
1/2 cup chopped walnuts or pecans

Preheat oven to 350ƒF. Grease and flour 9x5 inch loaf pan. Sift dry ingredients into large bowl. Cut in shortening. Combine orange juice, egg, and grated peel, and add to dry ingredients, mixing just to moisten. Fold in berries and nuts. Turn into prepared pan and bake until tester inserted in center comes out clean, about 1 hour (approximately 35 minutes for the small loaves). Cool on wire rack before removing from pan. Wrap and store overnight to develop flavors before slicing.
Makes one 9x5 inch loaf of 4 small loaves.
You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)