My 127th experiment: Eggless cranberry orange nut bread for Thanksgiving

I bake this loaf as a Thanksgiving gift, specially for someone who enjoys sourness of good berries. I've scaled it to a 8x4 pan. This is another KAF recipe that is good.

Recipe: Cranberry orange nut bread (1 medium loaf)

Ingredients:
- 1+3/4 cup unbleached all-purpose flour
- 1/2 cup sugar
- 1 tp baking powder
- 1/4+1/8 tp baking soda
- 1/2 tp salt
- 1/2 cup orange juice
- 1/2 cup sour cream
- 3 TB vegetable oil
- 1/2 cup cranberries
- 1/4 cup chopped walnuts
- 2 tps orange peels

1. Mix together flour, baking powder, baking soda, salt, and orange peel
2. Mix together in a separate bowl sugar, orange juice, sour cream.
3. Add the dry ingredients to the wet ingredients. Roughly mix, ignore lumps.
4. Add chopped cranberries and walnuts to mixture.
5. Add 3 TB oil to mixture. Mix lightly. Spoon mixture into a 8x4 loaf pan greased lightly with crisco, then lined with wax paper, and greased lightly again with crisco. Fill pan up to 2/3 full.

Results:
4:09pm, ingredients:

4:30pm, wet ingredients:

4:31pm, final batter:

4:31pm, batter height in bowl:

4:32pm, cranberries added:

4:32pm, nuts added:

4:34pm, batter in pan:

4:35pm, batter height in pan:

4:35pm, to bake at 350F:

5:24pm, loaf baked 50 minutes:

5:28pm, loaf's internal temperature reaching 190F:

5:28pm, clean thermometer:

5:29pm, loaf's corner:

5:29pm, loaf's height:

5:59pm, comparing this loaf with the lemon loaf (right top corner) and the pumpkin bread (top middle):

Observations:
1. I do not understand why the pumpkin loaf has a mound-shaped top while this cranberry loaf has a flat top. Maybe the composition of the two are just too different to make a fair comparison.