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1. Preheat oven to 375 degrees. Coat 6 mini or 2 regular size loaf pans with non-stick cooking spray.
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2. Coarsely chop 1 1/2 cups of the cranberries by hand or in a food processor; set aside.
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3. In a medium bowl, whisk together the orange juice, buttermilk and eggs. Whisk in the melted butter.
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4. In a separate large bowl, combine the whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon and cardamom. Stir with a fork until thoroughly mixed.
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5. Add the liquid ingredients to the dry ingredients and gently fold together with a rubber spatula until just combined; do not over mix. Gently add the whole and chopped cranberries and walnuts. Mix just enough to distribute them throughout the batter.
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6. Divide the batter evenly between the loaf pans. Prepare the topping by mixing the cinnamon, cardamom and sugar in a bowl; sprinkle over the top of the loaves.
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7. Bake until a tester inserted in the center comes out clean - 30 to 35 minutes for mini loaves, about 45 to 50 minutes for standard loaves. Let cool on a wire rack.
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Nutrition Information:
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* Per serving (1/8 of a mini loaf): 111 calories, 2 g protein, 19 g carbohydrate, 4 g fat (1 g saturated), 13 mg cholesterol, 107 mg sodium, 1 g fiber.
