Preheat the oven to 375°F and spray a 9x5-inch loaf pan with cooking spray or line with parchment paper.
Pulse ½ cup of the cranberries in the food processor until it is finely minced, but not pureed. Set aside.
Combine the brown sugar, milk, egg, and vegetable oil in a medium-sized mixing bowl.
In a separate bowl, combine flour, baking powder, and salt.
Add the flour mixture to the egg mixture and mix to combine.
Fold 1½ cups of whole cranberries into the batter and then pour the batter into the prepared pan.
Dot the minced cranberries on top of the batter.
Mix together the flour and brown sugar and cut in the butter with a pastry cutter.
Scatter the brown sugar topping mixture over the top of the minced cranberries in the loaf pan.
Bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
Cover loosely with aluminum foil if the topping starts to get brown before the cook time is up.
Cool to room temperature before serving.
Slices of this loaf can be eaten as is, or served on a plate with whipped topping or vanilla ice cream.