Preheat your oven to 350°F / 175°C.
Grease and flour a medium-sized loaf pan (approximately 8x4 inches or 20x10 cm).
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, salt, baking soda, cinnamon, and ground cloves to combine.
In a separate medium bowl, lightly beat the egg.
Whisk in the orange juice, melted butter, and grated orange rind until just combined.
Pour the wet into the bowl with the dry .
Stir with a spatula until just combined – be careful not to overmix! A few lumps are perfectly fine.
Gently fold in the coarsely chopped fresh cranberries and walnuts until they are evenly distributed throughout the batter.
Pour the batter into your prepared loaf pan and spread it evenly with your spatula.
Bake for 55-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. If the top browns too quickly, you can loosely tent it with aluminum foil for the last 15 minutes.
Let the loaf cool in the pan on a wire rack for 15 minutes before carefully inverting it to remove. Allow it to cool completely on the rack before slicing and serving.
Toss the cranberries and walnuts in a tablespoon of the dry flour mixture before adding them to the batter. This helps prevent them from sinking to the bottom of the loaf.
