Preheat your oven to 175°C (350°F). Grease your loaf pan or line it with parchment paper and set aside.
Zest the orange until you have about 2 tablespoons of zest, then juice half the orange to get about 1/4 cup of fresh orange juice. Set both aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This creates the dry base.
In another bowl, melt the butter until just liquid, then whisk in the sugar until the mixture is smooth and slightly fluffy.
Add the eggs one at a time to the butter mixture, whisking well after each addition to incorporate fully.
Stir in the orange juice and orange zest into the wet mixture, blending until fragrant and smooth.
Gently fold in the fresh cranberries, taking care not to burst them all—this keeps their bright, juicy pockets intact.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined; the batter will be lumpy but evenly mixed.
Transfer the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle a little coarse sugar on top for added crunch and sparkle.
Bake in the preheated oven for 50 to 60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Check around 45 minutes to prevent overbaking.
Once baked, remove the loaf from the oven and cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Slice the cooled bread and enjoy the vibrant bursts of cranberry juice and fragrant orange aroma in every bite. Serve plain or with a pat of butter for extra indulgence.
