Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan. Line with parchment paper for easy removal. Set aside while mixing ingredients.

In a bowl, whisk flour, baking powder and salt. Ensure ingredients are well combined. Set aside to keep ready for batter.

In a separate bowl, mix cream cheese, powdered sugar and lemon zest. Beat until smooth and creamy. Set aside for layering.

In a large bowl, beat butter and granulated sugar until fluffy. Use a mixer or whisk. Add eggs one at a time, mixing well.

Stir in vanilla extract and milk. Mix gently until smooth. Do not overmix. This keeps the batter light and soft.

Add flour mixture gradually. Fold gently with a spatula. Stop when batter is just combined. Avoid overmixing for tender bread.

Gently fold fresh or frozen cranberries into the batter. Stir lightly to distribute evenly. Cranberries should stay whole for bursts of tart flavor.

Pour half of the batter into the prepared pan. Add cream cheese mixture in dollops. Pour remaining batter on top. Swirl lightly with a knife.

Bake in preheated oven for 50 minutes. The top should be golden brown. A toothpick inserted in the center should come out clean.

Remove bread from oven. Let cool in pan for 10 minutes. Transfer to a wire rack. Slice after fully cooled.