Preheat the oven to 375ºF and grease the bread pan with ghee. (I melted a tablespoon or two and then just let it drip all around the inside of the pan.)
Whisk the liquid ingredients (eggs, ghee, honey and vanilla) in a large mixing bowl.
Sift in the coconut flour, sea salt, baking soda, and orange zest.
Fold in the cranberries.
Pour into the greased bread pan and spread the mixture around a little to make sure it’s not one giant blob in the middle of the pan.
Bake for 40-45 minutes, until the top is golden brown and bounces back to a light touch and a toothpick goes in and out of the center cleanly. Allow it to cool, slice, serve and savor.