Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line the bottom with parchment paper, leaving enough paper over the sides to help lift out the cooled loaf.

Whisk the melted, slightly cooled butter and granulated sugar together in a large bowl. Add the eggs and vanilla, then whisk until the mixture looks smooth and evenly blended.

In a separate bowl, whisk together the all-purpose flour, baking powder, and fine salt. This distributes the leavening and salt evenly before they are added to the wet ingredients.

Add the dry ingredients to the butter mixture in two or three additions, alternating with the milk. Stir only until the batter comes together, taking care not to overmix.

Fold in the dried cranberries and white chocolate chips or chopped white chocolate with a spatula. Use gentle strokes so the fruit and chocolate remain distributed without making the batter dense.

Transfer the batter to the prepared loaf pan and smooth the top. Spread it into the corners so the loaf bakes into an even shape.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly, loosely cover the loaf with foil during the last 15 minutes.

Cool the bread in the pan for 10–15 minutes, then use the parchment to transfer it to a wire rack. Let it cool completely before adding the cream-cheese topping.

For the topping, beat the softened cream cheese until smooth, then beat in the powdered sugar and vanilla. Add 1–2 tablespoons of milk or heavy cream as needed until the icing is thick but spreadable.

Spread the topping over the cooled loaf and garnish with the finely chopped dried cranberries and white chocolate chips, or drizzle with melted white chocolate. Refrigerate briefly to firm the topping, then slice with a serrated knife.