Preheat the oven to 350°F.
Mix together all of the wet ingredients in one bowl.
Mix together all of the dry ingredients in a large bowl.
Chop the walnuts. If the cranberries are large, chop them. It’s alright to leave them whole if they’re small.
Gently mix the wet ingredients into the larger bowl of dry ingredients. Mix only until the flour is blended in. It’s important to not over mix this recipe.
Fold the cranberries and walnuts into the batter. Stop folding as soon as they are well blended.
Butter two 8 1/2″ x 4 1/2″ loaf pans. Pour half the batter into each one. Bake at 350° for 60 to 75 minutes. The bread is done when it doesn’t give way under pressure from your finger or a spoon (careful, don’t get burned).
Cool for ten minutes in the pans, and then an hour before slicing.