Preheat oven

• Preheat to 350°F (175°C), or 325°F (160°C) if using a fan oven. Grease and line a 9×5 inch (23×13 cm) loaf pan with parchment paper.

Mix the dough (see note 2 if mixing by hand)

• Whisk together the flour, baking powder, sugar, and salt in the bowl of a food processor.
• Add the butter and pulse about 8–10 times until crumbly.
• Transfer to a mixing bowl, stir in cranberries, then pour in cream. Mix gently until just combined.

Shape and cut (see pictures above for guidance )

• Turn the dough onto a lightly floured surface and pat into a rectangle about 10 inches × 7 inches (25 × 18 cm).
• Slice once from the short edge to divide the dough in half.
• Then cut 5 strips from each half along the long edge. You’ll end up with 10 pieces total.

Arrange in the pan (see pictures above for guidance)

• Stand the pieces upright in the loaf pan, leaving small gaps between them so they have room to expand. Don’t pack them too tightly.

Bake

• Brush the tops with cream or milk and sprinkle with sugar.
• Bake for 40–45 minutes, or until golden brown and a skewer inserted in the center comes out clean.

  Tent with foil after 25 minutes if it starts browning too quickly.

Need help with the steps? See the photos below for a step-by-step visual guide to shaping and arranging the loaf.

Cool and serve

• Let the loaf cool in the pan for 10–15 minutes, then lift it out and cool completely before slicing. This helps prevent crumbling.

Storage

• Store in an airtight container at room temperature for 1–2 days.
• Freezes well. Slice and wrap individually, then freeze in a zip-top bag.