• About 5–8 minutes before the batter is ready, preheat the oven to 350°F (175°C). For fan ovens, use 320°F (160°C fan).

  Line a 9×5-inch (23 × 13 cm) loaf pan with parchment paper (baking paper)
• Dried cranberries: Place the chopped dried cranberries in a small bowl, add the flour, and toss to coat. Set aside.
• Flour mixture: In a bowl, whisk together all the ingredients for the flour mixture.
• Egg mixture: In a separate bowl, whisk together all the ingredients for the egg mixture until smooth.
• Add the flour mixture and chopped cranberries to the egg mixture and stir gently just until combined.
• Spoon the batter into the prepared loaf pan and smooth the top.
• Sprinkle the sugar evenly over the surface.
• Bake on the middle rack for 40–45 minutes. Check at 30 minutes by inserting a toothpick into the centre of the loaf.

  If the toothpick comes out with wet batter and the top is already well browned at this stage, loosely cover with foil and continue baking until the toothpick comes out clean.
• Cool for 10 minutes in the pan, then lift out and cool completely on a rack before slicing.

Storage

• Room temperature: Store the completely cooled loaf in an airtight container for up to 3–4 days.
• Freezing: Wrap the cooled loaf (or individual slices) well and freeze for up to 2 months. Thaw at room temperature before serving.