1 Grease a 12cm x 22cm medium loaf pan. Line base and two long sides with baking paper, extending the paper 5cm above edges of pan.
2 Beat egg whites in a small bowl of an electric mixer until soft peaks form. With motor operating, add sugar, 1 tblsp at a time. Beat until dissolved. Transfer to a large bowl. Add combined sifted flour and cocoa with nuts and cranberries. Gently fold until combined. Spoon into prepared pan. Level surface.
3 Cook in a moderate oven (180C) for about 40 minutes, or until cooked when tested. Cool in pan for 20 minutes. Remove from pan. Refrigerate until cold.
4 Using a serrated or electric knife, cut bread into 40 x 5mm-thick slices. Arrange slices in a single layer on three oven trays.
5 Cook bread in a moderately slow oven (160C) for about 15 minutes, or until dry and crisp, then allow to cool.6 Serve slices with tea and coffee or as an accompaniment to mousse and ice-cream.
TIP: Bread can be made up to two weeks ahead – store in an airtight container. Any nuts, dried fruit or Choc Bits can be used in this recipe.