Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan with butter or non-stick spray, then dust lightly with flour to prevent sticking.
Use a microplane or fine grater to zest the orange, then juice it and set both aside. Chop the cranberries if they are large, so they distribute evenly throughout the batter.
In a large mixing bowl, whisk together the sifted flour, baking powder, and sugar until well combined. This creates a light, airy dry base for the batter.
In another bowl, cream the softened butter with the eggs until the mixture is fluffy and pale, about 2-3 minutes, and the sound is soft and smooth.
Stir the orange zest and juice into the wet mixture, releasing a fragrant citrus aroma as you mix.
Gently fold the dry ingredients into the wet mixture using a spatula, just until combined. Be careful not to overmix — the batter should be slightly lumpy but moist.
Carefully fold in the cranberries until evenly distributed, avoiding crushing them so they stay juicy and colorful.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle a few extra cranberries on top for visual appeal and added tartness.
Bake in the preheated oven for 50-60 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Cover loosely with foil if the top browns too quickly.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack and cool completely before slicing.
Slice the bread once cooled and enjoy it plain or with a pat of butter. The slices should be tender, moist, and bursting with tart cranberries and citrus aroma.
