Preheat to 350°F (175°C). Grease or line a 9-inch loaf pan so the loaf releases cleanly.

In a large bowl, beat the softened butter with the sugar and brown sugar until the mixture looks pale and fluffy.

Beat in the eggs one at a time until smooth, then mix in the vanilla. The batter should look creamy.

In a small bowl, whisk flour, baking soda, and salt until evenly combined.

Add about ⅓ of the flour mixture to the butter mixture and mix gently. Pour in about ½ of the buttermilk and mix again. Repeat, alternating flour and buttermilk, ending with flour, until the batter is smooth.

With a spatula, fold in the dried cranberries and white chocolate chips so they’re dispersed without over-mixing.

Scrape the batter into the prepared pan, smooth the top, and bake 50–55 minutes, until a toothpick or knife inserted in the center comes out clean.

Let the loaf rest in the pan 10–15 minutes, then turn out to a wire rack and cool completely before glazing.

In a microwave-safe bowl, combine white chocolate chips, heavy cream, and vanilla. Heat in short bursts, stirring in between, until melted and smooth.

Spoon or drizzle the glaze over the cooled bread, letting it drip down the sides. Slice thick pieces for serving.