In a large bowl, beat butter and sugar until smooth and fluffy.

Add eggs one at a time, mixing well after each addition.

In a bowl, mix milk, orange juice and orange zest.

In another bowl, whisk flour, baking powder, and salt.

Add dry and wet mixtures alternately into the batter.

Mix gently until just combined.

Fold in 1 cup of cranberries gently into the batter.

Pour the batter into the greased loaf pan and sprinkle the remaining ½ cup of cranberries on top.

Bake for 50–55 minutes or until a toothpick inserted in the centre comes out clean.

If browning too quickly, tent with foil midway.

Cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.