1/2 cup Cornstarch
2-1/2 cups All-Purpose Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1 teaspoon Salt
4 tablespoons Butter, cut into pieces and chilled
1-1/4 cups Buttermilk
1/4 cup Sugar, granulated
1-1/2 cups Fresh Cranberries, cut into fourths
1 cup Pecans, chopped coarsely
Preheat oven to 375F. Cut the fresh cranberries into fourths; sprinkle 4 teaspoons of sugar and shake them to cover them all; then sprinkle about 2 tablespoons of flour and cover all cranberries and nuts. Blend the dry ingredients together in a mixing bowl. Cut in the butter until it resembles bread crumbs. Add the cranberries and nuts and mix thoroughly. Add the buttermilk and stir with a spoon until it just holds together. Turn it out onto a floured surface and knead it gently 8-10 times.
You can bake this as a single loaf or cut the dough in half and bake two. Whichever you choose, form each loaf into a slightly flattened round and place on a floured baking sheet. With a razor or knife, cut about 3/4 inch into the dough in the form of a cross, or whatever you like. Dust a slight bit of flour over the top and place the bread in the preheated oven. Bake for 35 minutes for two smaller loaves or 45 minutes for one larger loaf. Remove the bread from the oven when done and cool on wire rack.