Preheat oven to 350F and grease two 8x4" loaf pans.

In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and cream cheese on medium-high speed until smooth.

Add sugar and beat until fluffy.

Add eggs, one at a time, mixing until fully incorporated.

Add vanilla and almond extracts and mix to combine.

In a separate mixing bowl, whisk together flour, baking powder, and salt.

With the mixer on low speed, gradually add the flour to the wet ingredients, mixing just until incorporated.

Stir in cranberries, mixing gently to incorporate.

Pour batter into prepared loaf pans. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool completely before slicing.