In a large bowl or the bowl of a stand mixer fitted with a kneading hook, add 2 cups of the flour, the instant yeast and salt. Stir to combine. Add the vegetable oil, honey, warm water (about 115 F.), orange zest and orange marmalade. Mix to combine. Begin adding the flour in 1/4 cup increments, until dough comes together. Add the dried cranberries, along with a tablespoon or two of flour and mix until cranberries are incorporated. Remove dough to a greased bowl, cover and let rise until doubled, about 1 hour.
Remove dough to a floured surface. Roll in to a 9-inch by 16 inch rectangle. Starting with the 9-inch edge, roll up jelly-roll style and pinch seam to seal. Place in to greased 9x5-inch loaf pan. Cover with greased plastic wrap and let rise until doubled.
Preheat oven to 350 F. Bake in preheated oven for 35-40 minutes, checking after 25 minutes and covering loosely with aluminum foil to prevent over-browning, if necessary. Remove from oven and immediately remove from baking pan to a cooling rack to cook completely.