In a small bowl, combine cold buttermilk, 1 egg and zest from 1 orange. Give it quick whisk.
In a standing mixer fitted with a paddle attachment, add flour, sugar, baking soda and salt. Mix together.
Add in diced butter. Mix for about 1 minute or until the butter has incorporated.
Pour in the buttermilk mixture on low. Mix until just combined.
In a bowl, toss the raisins and cranberries with bit of flour to coat.
Add in pecans, raisins and cranberries. Stir for 5 seconds.
Plop the very wet batter onto a floured surface. Give it a light kneading.
Place on a parchment lined baking sheet.
Score an ‘X’ on the surface.
Bake for about 40 min until a skewer comes out clean.
Video
Notes
If you prefer, walnuts could be substituted for the pecans as well as whatever dried fruits you'd like.
Make sure to score the top to better control the expansion of the loaf during baking. If you're out of buttermilk you can use 1 3/4 cups milk mixed with two tablespoons of lemon juice.
You could make a totally plain version of this bread but I added dried cranberries, orange zest, golden raisins and toasted pecans.