I also chop/halve mine by hand, and it goes pretty quickly.
This is one of my faves for cranberry bread.
Cook's Illustrated Cranberry Nut Bread
1/3 cup fresh orange juice
1 T. grated orange zest
2/3 cup buttermilk
6 T. butter, melted
1 large egg, beaten lightly
2 cups all-purpose flour
1 cup granulated sugar
1 tsp. table salt
1 tsp. baking powder
1/4 tsp. baking soda
1 1/2 cups cranberries (about 6 ounces), chopped coarse
1/2 cup toasted pecans, chopped coarse
1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Grease bottom of 9 x 5-inch loaf pan. Stir together orange juice, zest, buttermilk, butter, and egg in small bowl. Whisk together flour, sugar, salt, baking powder, and baking soda in large bowl. Stir liquid ingredients into dry with rubber spatula until just moistened. Gently stir in cranberries and pecans. Do not overmix.
3. Scrape batter into loaf pan and spread with rubber spatula into corners of pan. Bake 20 minutes, then reduce heat to 350 degrees; continue to bake until golden brown and toothpick inserted in center of loaf comes out clean, about 45 minutes longer. Cool in pan 10 minutes, then transfer to wire rack and cool at least 1 hour before serving.
Q