PREHEAT oven to 375°degrees. Grease a 9 x 5-inch loaf pan or mini-loaf pan.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, ground mace or nutmeg and salt. In a small prep bowl, whisk together melted butter, egg, buttermilk, orange zest and orange juice. Add wet ingredients to dry ingredients and stir until just combined. Gently fold in the toasted almonds and cranberries.
Pour batter into prepared pan. Smooth top with spoon or spatula. Bake for 45–55 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Move to wire rack to cool completely.