Preheat your oven to 350°F (175°C). Ensure the oven rack is in the middle position for even baking. Check your oven temperature with an oven thermometer for accuracy.

Grease a 9x5-inch loaf pan with butter or non-stick spray. Line the bottom with parchment paper for easy release. Ensure the sides are evenly coated to prevent sticking.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Use a whisk to thoroughly combine the dry ingredients. Look for a uniform mixture with no clumps.

In a separate bowl, whisk together orange juice, orange zest, and the egg. Add the melted butter gradually, stirring continuously. Ensure the wet mixture is smooth and well combined.

Make a well in the center of the dry ingredients. Pour the wet ingredients into the well. Gently fold the mixture using a spatula until just combined. Avoid over-mixing to keep the bread tender.

Add the cranberries to the batter. Carefully fold them in using a gentle motion. Ensure the cranberries are evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan. Smooth the top with a spatula for even baking. Tap the pan gently on the counter to settle the batter.

Place the pan in the preheated oven. Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Look for a golden brown top as a visual indicator.

Remove the pan from the oven and place it on a wire rack. Allow the bread to cool in the pan for 10 minutes. Gently lift the bread out using the parchment paper. Cooling on a rack prevents sogginess and helps set the texture.

Once cooled, slice the bread with a serrated knife. Serve slices warm or at room temperature. For best flavor, enjoy within a few days of baking.