Preheat your oven to 180°C (350°F) and lightly grease a 9x5-inch loaf pan.
Drain the soaked cranberries well and set them aside. Zest the orange, then juice it to measure about ½ cup of juice.
In a large bowl, whisk together the flour, baking powder, and a pinch of salt to combine and aerate the dry ingredients.
In a separate bowl, cream the softened butter and brown sugar together until the mixture is light, fluffy, and slightly pale—about 2-3 minutes. You’ll hear a gentle scraping sound as you beat.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The batter may look a bit lumpy, but that’s okay.
Add the orange zest and orange juice to the wet mixture, stirring gently to combine and release a bright citrus aroma.
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks remain. The batter will be thick and slightly sticky.
Gently fold in the drained cranberries, distributing them evenly throughout the batter without crushing them.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula and gently tapping the pan to settle the mixture and release air bubbles.
Bake in the preheated oven for about 50-60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely for at least 30 minutes before slicing.
Slice the bread once cooled, enjoy the fragrant, moist loaf that’s bursting with citrus and berry flavor!
