Preheat oven to 350F.
In a large bowl, combine the flour, both sugars, baking powder, salt, cinnamon, and nutmeg.
In another bowl, whisk the egg, milk, orange juice, honey, butter, and orange zest.
Stir the egg mixture into dry ingredients just until combined.
Sprinkle the cranberries lightly with flour (a teaspoon will do) so they don’t end up at the bottom of the loaf.
Using a spatula, gently fold in the cranberries and chopped pecans.
Pour into greased loaf pan.
Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs (not raw batter) attached.
Cool for 10 minutes in the pan, before removing from the pan and placing on a wire rack to completely cool.
Slice and serve.