Preheat oven to 325 degrees. Spray an 8x4-inch loaf pan with non-stick cooking spray and line the pan with parchment paper, allowing excess to hang over the sides.
Place the dried cranberries in a small saucepan and cover with water. Bring to a boil, remove from the heat, cover and let steep for at least 15 minutes. Drain the cranberries and pat dry with paper towels.
In the bowl of standing mixer, combine the sugar with the orange zest. Using your fingers, work the zest into the sugar until all of the sugar is evenly moistened.
Add the flour, baking soda and salt to the bowl and mix on low speed to combine. With the mixer running on low speed, add the butter one piece at a time. Continue beating until the mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add the eggs, yolks, vanilla and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
In a small bowl toss the dried cranberries with the flour until they are evenly coated. Fold the cranberries into the batter.
Transfer batter to baking pan; using a rubber spatula, spread the batter into even layer. Bake until the top of the bread is golden brown and a wooden skewer inserted into center of cake comes out clean, about 1 hour 10 minutes. As soon as the bread comes out of the oven, brush the top with melted butter and sprinkle with coarse sugar. Cool on a wire rack at least 30 minutes. Remove cake from the loaf pan by lifting parchment overhang. Leftovers should be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days.