Butter or oil a metal bread loaf pan and dust it very lightly with flour, tapping out any excess. Preheat oven to 350F.
Combine flour and all other dry ingredients in a bowl and whisk together to mix well.
Stir together melted butter, orange juice, egg and orange zest (the zest is the outer orange-colored portion of the peel without any of the white). Add the rum and stir this liquid mixture into the flour mixture.
Wash and drain the cranberries. Using a large knife, coarsely chop the cranberries and break the walnuts or pecans into large pieces. Add the cranberries and nuts to the batter.
Note: For extra sweetness, the cranberries may be dusted lightly with fine sugar before stirring them into the batter.
Bake loaf for 50-60 minutes, or until done.
Remove from oven and brush the top well with melted butter and sprinkle with a little coarse sugar. Let cool for 5 minutes.
Run a butter knife along the side of the pan to free the loaf, then cool on a wire rack for 30-40 minutes before storing in a plastic bag.
Submitted by: CM
