Preheat your oven to 350°F (175°C). Lightly grease 6 miniature loaf pans to prevent the bread from sticking. Set the prepared pans aside while you make the batter.

In a medium mixing bowl, whisk together 2 cups white sugar, 4 cups all-purpose flour, 2 tablespoons baking powder, and 1 teaspoon salt until well combined. Set this dry mixture aside.

In a large mixing bowl or using a stand mixer, beat together 2 eggs, 2 cups milk, and 2/3 cup vegetable oil until smooth.

Gradually add the dry ingredients from Step 2 to the wet mixture from Step 3, mixing until just combined and no dry flour remains. Be careful not to overmix, as that can make the loaves dense.

Pour the batter into the prepared loaf pans, filling each about an inch below the top to allow room for the bread to rise. Evenly sprinkle 1 1/2 cups fresh cranberries and 1/3 cup white sugar over the tops of the loaves. I like to gently press the cranberries into the batter so they don't roll off while baking.

Bake the loaves in the preheated oven for about 40 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for a few minutes before transferring to a wire rack to cool completely.