Preheat your oven to 350°F / 175°C. Generously grease a 9 x 5-inch loaf pan with butter.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the cold, cubed butter to the dry .
Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
In a separate, smaller bowl, beat together the fruit juice (or milk), zest, and egg.
Pour the wet into the dry .
Mix with a spatula just until the flour is moistened. The secret to a tender loaf is not to overmix—a few lumps are perfectly okay!
Gently fold in your chosen fruit and nuts.
Pour and spread the batter evenly into your prepared loaf pan.
Bake for about 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan on a wire rack for 15 minutes before carefully removing it from the pan to cool completely.
