Preheat oven to 350° F / 176° C. Line a 5 x 9-inch loaf tin with parchment, allowing a 2-inch overhang on the longer sides. Spray with nonstick spray.

In a large bowl, whisk together all purpose flour, baking powder, and kosher salt.

In a separate bowl or the bowl of a stand mixer, whip butter on medium-high speed until light and fluffy. Add the granulated sugar and mix until well combined.

Mix in the eggs, orange juice, orange zest, vanilla bean paste, and orange oil. Mixture will look slightly separated.

Add the dry ingredients and mix until just barely combined, with no dry spots remaining.  Scrape down sides of bowl, then mix again. Do not overmix.

With a flexible rubber spatula, fold in the cranberries.

Spread into prepared pan. (Batter will be thick.)

Sprinkle generously with Demerara sugar.

Bake in preheated oven for 65-70 minutes or until a toothpick or cake tester comes out clean and bread springs back lightly when touched. If top of bread begins to look too dark, lightly place a sheet of foil over the top of the pan for the last few minutes. Cool completely in pan on a wire rack.

With a serrated knife, slice and serve. Wrap leftover bread in foil and store at room temperature for up to 3 days.