Preheat your oven to 350°F (175°C) and grease and flour your mini loaf pans or line them with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

In a separate bowl, cream the softened unsalted butter until smooth and fluffy. Add the large eggs, orange juice, orange zest, and vanilla extract to the bowl and mix thoroughly.

Gradually pour the wet mixture into the dry ingredient bowl, stirring gently until just combined.

Fold in the chopped cranberries and walnuts or pecans. Stir until evenly distributed.

Divide the batter among the mini loaf pans, filling each about two-thirds full.

Bake in the preheated oven for 25-30 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Remove the loaves from the oven and let them cool in the pans for about 10 minutes before transferring to a wire rack.