1. First things first, preheat your oven to 350 degrees Fahrenheit (175°C). While it’s warming up, prepare an 8×4 inch loaf pan. Grease it lightly with butter or non-stick spray, then dust it with a little flour. This ensures your beautiful lemon cranberry bread slides out easily after baking.

2. In a stand mixer, or with a hand mixer, combine your softened butter and sugar. Beat them together on medium speed until the mixture is light, fluffy, and looks pale. This usually takes about 2-3 minutes. This step is key for adding air and creating a tender crumb in your cranberry quick bread.

3. Once your butter and sugar are perfectly creamy, gently mix in the vanilla extract, fresh lemon juice, and grated lemon zest. Then, add one large egg at a time, making sure each is fully combined before adding the next. This liquid mixture will be wonderfully fragrant and ready for the dry ingredients.

4. In a separate medium-sized bowl, sift together your all-purpose flour, baking powder, and salt. Sifting helps to remove any lumps and ensures these dry ingredients are evenly distributed throughout the batter. This step is vital for a perfectly textured lemon cranberry bread.

5. With your stand mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk. Begin and end with the flour mixture. Mix until just combined. Overmixing can make your lemon cranberry bread tough, so stop as soon as you no longer see streaks of flour. A gentle hand here means a moist quick bread.

6. Gently, with a spatula, fold in your fresh or frozen cranberries by hand. You want them distributed throughout the batter, but try not to mash them. A light touch here keeps the cranberries whole and juicy within your delightful cranberry loaf. If using frozen, there’s no need to thaw!

7. Carefully pour your beautiful batter into the prepared loaf pan, spreading it evenly with your spatula. Give the pan a gentle tap on the counter to release any large air bubbles. This helps create a more even bake for your citrus bread.

8. Place the loaf pan into your preheated oven and bake for 60 to 70 minutes. Baking time can vary slightly depending on your oven. You’ll know your lemon cranberry bread is ready when a wooden skewer or toothpick inserted into the center comes out clean. The top should be a beautiful golden-brown and might have a satisfying crack down the middle.

9. Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. This allows the loaf to set up properly. Then, carefully invert it onto a wire rack to cool completely. Slicing too soon might cause it to crumble. Patience is a virtue, especially when it comes to enjoying this delightful homemade treat!