1-Preheat your oven to 350°F (175°C): Preheat your oven to 350°F (175°C). Line a 1 lb. loaf pan (8×4 inches) with parchment paper, making sure the paper extends over the two longer sides. This will help you easily lift the loaf out of the pan after baking.
2-In a medium bowl, whisk together the: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set the bowl aside for later use.
3-In a large bowl, add the eggs,: In a large bowl, add the eggs, plain whole milk Greek yogurt, and granulated sugar. Beat with a hand mixer until the mixture is smooth and well combined. Next, add the vegetable oil and vanilla extract. Continue beating until everything is fully incorporated and smooth.
4-Gradually add the dry ingredients from Step: Gradually add the dry ingredients from Step 2 into the wet mixture from Step 3, beating on low speed until just combined-about 30 to 60 seconds. Be careful not to overmix, as this can make the loaf dense.
5-Pour half of the batter into your: Pour half of the batter into your prepared loaf pan. Scoop 2-3 dollops of cranberry sauce (about half) over the batter, then pour the remaining batter over top. Add the rest of the cranberry sauce in a few dollops on top. Use a toothpick to give a few gentle swirls through the batter, creating a marbled effect.
6-Bake the loaf in the preheated oven: Bake the loaf in the preheated oven for 60-70 minutes, or until the edges are browned and a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, you can tent it loosely with foil for the last 20 minutes.
7-Place the pan on a wire rack: Place the pan on a wire rack and allow the loaf to cool in the pan for about one hour. Then, using the parchment paper, lift the loaf out and let it cool completely on the wire rack for another one to two hours before slicing.