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Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Mix in sour cream (or yogurt).
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the cranberries gently to distribute evenly.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving and storage tips:
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