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Heat the oven to 350°F. Grease two 9-inch loaf pans.
Put the flour, brown sugar, baking powder, baking soda, salt, and cloves in a large bowl and stir to combine.
Beat the eggs in a separate medium bowl, then whisk in the orange juice, oil, orange zest, almond extract, and ¼ cup water.
Add the orange juice mixture to the flour mixture and stir just until combined. (The batter will be very thick.)
Gently fold in the cranberries and almonds.
Divide the batter between the loaf pans.
Bake until the loaves are golden brown and a toothpick inserted into the center of each loaf comes out clean, about 1¼ hours.
Cool thoroughly, and serve. (Store leftover cranberry-orange bread wrapped in foil or plastic wrap in the refrigerator for up to 2 weeks.)