Been making an extra loaf each year. When will I stop?! Never!

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, softened
1 cup orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
1 large egg
1 1/2 cups fresh or frozen cranberries, roughly chopped

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and lightly flour it.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Add the butter to the flour mixture and cut it in until the mixture resembles coarse crumbs.

4. In a separate bowl, combine the orange juice, orange zest, vanilla extract, and egg. Beat well.

5. Slowly add the wet ingredients to the dry ingredients, stirring just until moistened. Be careful not to overmix.

6. Gently fold in the chopped cranberries.

7. Pour the batter into the prepared loaf pan, spreading it evenly.

8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.