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Preheat the oven to 175°C (350°F). Grease and flour a 9x5-inch loaf pan.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Gently fold in the cranberries (and nuts, if using).
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.
Serving and Storage Tips:
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