Preheat oven to 350 degrees and line a 9"x 5" loaf pan lightly greased with butter, cooking spray, or you can line pan with parchment paper.
In a medium bowl, whisk the flour, baking powder and salt, and set aside.
In a large bowl, use an electric mixer to blend the melted butter, sugar, eggs, vanilla, orange zest and orange juice. Mix until well combined.
While slowly mixing, add flour mixture and milk starting and ending with flour (flour, half of the milk, more flour, rest of the milk, rest of the flour). Mix until combined, careful not over mix.
Rinse the cranberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the cranberries and 1 tablespoon flour. This helps prevent the cranberries from sinking to the bottom of your loaf while baking.
Add the flour coated berries to the batter and gently fold into the batter by hand to combine.
Immediately pour batter into pan and bake for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in the pan for about 30 minutes before cutting.