Preheat oven to 400 degrees F for muffins, mini loaves and mini Bundts or 375 degrees F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.

Prepare Quick-Bread Dry Mix.

Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.

Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add orange zest, cranberries and walnuts. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional walnuts, if desired.

Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.

To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350 degrees F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Pan Options:

Each of these recipes will make:

1 large loaf (9-by-5-inch pan)

3 mini loaves (6-by-3-inch pan, 2-cup capacity)

6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake)

12 muffins (standard 12-cup, 2 1/2-inch muffin pan)

MAKE AHEAD TIP: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.