Preheat the oven to 175°C (155°C fan assisted) and grease/line two loaf tins.
Sift the dry ingredients into the bowl of your mixer, add the zest.
In a measuring jug combine the butter, juice and eggs. Add enough water to the jug to make it about 350ml.
Pour into the dry and mix at a medium to low speed until just combined.
Add in the cranberries and walnuts and mix again.
It makes a very thick gloopy batter. Divide this up evenly between the two prepared tins and place on the middle shelf of the preheated oven for 50-60 minutes. A toothpick inserted into the center of the loaf will come out clean.
Remove from the oven and allow to set in the tin for a few minutes before transferring to a wire rack to cool
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cakes/cranberry-orange-loaves/