Grease and flour 3 mini-loaf pans (or 1 large loaf pan); set aside.

Preheat oven to 350°F.

In a medium bowl, combine the 1¾ cups of flour with the baking powder, salt, cinnamon, nutmeg and orange zest. Stir until well mixed; set aside.

Using a countertop mixer, cream together the butter and sugar until light and fluffy (2-3 minutes on medium speed).

Add eggs and vanilla; mix on low speed until well combined.

Add buttermilk; mix on low speed until well combined. (Tip: Don’t forget to scrape down the sides of the bowl.)

Add the dry ingredients to the bowl and mix until a smooth batter forms.

In a small bowl, toss the chopped cranberries and mandarin oranges with the remaining 2 Tbsp of flour. Gently fold the chopped fruit into the batter.

Divide the batter evenly into the 3 mini-loaf pans.

Make the Topping by cutting the butter into ¼” cubes. Place cubed butter in a bowl with the graham cracker crumbs, brown sugar and cinnamon. Stir until well combined.

Sprinkle the Topping evenly over the 3 mini-loaf pans.

Bake for 40-45 minutes, or until a toothpick inserted into the bread comes out mostly clean. (Note: If you are making this bread in a single loaf pan, it will take longer to bake.)

Let bread cool in pans for 20 minutes before removing.