Pre-heat the oven to 350 degrees and grease a 9x5 inch loaf pan with palm shortening (or butter if you tolerate dairy).
Pour the ACV and orange juice into a 2-cup liquid measuring cup, and then pour coconut milk into the liquid measuring cup until you hit the 1 cup line. Whisk in the zest, and set aside for later. This is your orange infused buttermilk.
In a medium mixing bowl, cream the palm shortening, coconut sugar, and maple syrup using hand beaters. Add the eggs and blend until creamy and smooth.
Add the rest of the ingredients EXCEPT the cranberries, blend to combine until smooth, and then fold in the cranberries with a spatula.
Pour the batter into the greased 9x5 inch loaf pan (it will come almost to the top – this is ok!), smooth out the top, and bake at 350 degrees for 1 hour until the bread springs back to tough and is deeply golden brown. Let the bread cool for at least 20 minutes in the pan before turning it out onto a cooling rack to cool further.