Process nuts in a food processor until finely chopped, using the metal blade. Empty bowl; set nuts aside. Process orange rind with 1/3 cup of the sugar, using on-off turns of the motor, 30 seconds, or until rind is finely chopped. Add cranberries; process on high speed until coarsely chopped. Add remaining 1 cup sugar and the bran buds; process until well blended. Add eggs, milk, and oil; process on high speed until well blended. In a large mixing bowl, stir together flour, baking powder, salt, baking soda and allspice. Pour cranberry mixture over; top with nuts. Fold gently into flour just until incorporated (do not over-mix). Pour batter into a well-greased 8-1/2x4-1/2-inch loaf pan, spreading mixture up higher in corners of pan. Bake in a preheated 350° oven 1 hour to 75 minutes, or until a skewer inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Loosen from side of pan with a thin, long bladed knife.. Invert onto a wire rack; cool completely. (For easier slicing, let loaf stand 1 day ahead tightly wrapped.) bake 37