Instructions: Preheat oven to 350F. Combine the cranberries and sugar in the work bowl of a food processor fitted with the steel blade. Pulse to coarsely grind. Set aside.

In a large bowl, combine the flour, baking powder, spices and salt. Add the orange zest and walnuts. Toss to blend.

In a small bowl, combine the orange juice and egg substitute. Beat with a whisk until frothy. Add the vanilla extract and cranberry mixture. Stir to combine. Pour over the dry ingredients and drizzle with the butter. Stir with a spatula just until moistened and cranberries are evenly distributed.

Pour the batter into a loaf pan coated with cooking spray. Bake on the center rack of the preheated oven for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean. The top surface should be crusty and golden. Turn the loaf out onto a wire rack to cool completely. Wrap tightly in plastic wrap and let stand at room temperature overnight before serving.

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