Heat oven to 350. Butter or spray a loaf pan. In a medium bowl, whisk together the flour, sugars, baking powder, and salt. In a small bowl whisk together the butter, milk, eggs, orange zest, and vanilla; add to the flour mixture and mix until just combined (do not over mix).

Fold in the hazelnuts and cranberries.

Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 55-60 minutes.

Cool for 30 minutes, then transfer to a wire rack to cool completely.

TO MAKE AHEAD: The bread can be made up to 3 days in advance; keep at room temp, tightly wrapped. If desired, warm in a 375 oven for 5-10 minutes before serving.