Preheat your oven to 350°F (175°C). Thoroughly grease two loaf pans, or if you prefer, prepare one very large loaf pan or a 9-inch cake pan instead. Ensuring your pans are well-greased will make removing the loaves much easier later.

In a large bowl, add the eggs and granulated sugar. Beat the mixture for 5 minutes, or until the volume has nearly doubled. This step is essential for creating a light and tender crumb, so don’t be tempted to rush it.

Add the softened unsalted butter, pure vanilla extract, and almond extract to the beaten eggs and sugar. Mix until the batter is smooth and well-blended.

Gently mix in the all-purpose flour, baking powder, and salt until just combined. Avoid overmixing to keep the loaf tender. Carefully fold in the fresh cranberries, ensuring they're evenly distributed throughout the batter. I like to save a few cranberries to sprinkle on top for extra color.

Pour the completed batter into the prepared loaf pans, spreading it evenly. If you set aside some cranberries in the previous step, sprinkle them on top now for a festive touch.

In a small bowl, combine the brown sugar, 1/4 cup all-purpose flour, and 1/3 cup unsalted butter. Use your fingers or a fork to mix until the mixture is sandy in texture. Sprinkle this streusel topping evenly over the batter in the pans. For extra crunch, I sometimes add a small pinch of salt to the topping.

Bake the loaves at 350°F for 45-50 minutes for 2 loaves or 60-70 minutes for a single large loaf. The loaves are done when a toothpick inserted in the center comes out clean. Allow the loaves to cool in the pans before slicing. I recommend letting them cool completely for the cleanest slices and best texture.