Preheat your oven to 350°F (175°C) and generously grease and flour a 9×5-inch loaf pan to ensure the bread releases easily after baking.

In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and freshly grated orange zest. Set this aside for now.

In the bowl of a stand mixer or a large bowl using a hand mixer, cream together the granulated sugar, brown sugar, and softened butter until smooth and creamy.

Add the room-temperature egg to the butter-sugar mixture and mix until everything is perfectly incorporated.

Now, pour in the orange juice and mix slowly until evenly distributed throughout the mixture.

Gradually add the reserved flour mixture to the wet ingredients, beating gently until just combined.

Carefully fold in the chopped fresh cranberries.

Pour this mixture into the prepared loaf pan, spreading it out evenly to ensure even baking.

Pop the pan into the preheated oven and let it bake for approximately 60 minutes. It’s done when a toothpick inserted into the center comes out clean.