Preheat oven to 350˚F. Butter a bread loaf pan then dust with flour, tapping out the excess flour.

In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.

In a measuring cup, combine milk, zest of 1 orange (Reserve 1 teaspoon zest for the glaze), and orange juice. Set aside.

In a large mixing bowl, cream together butter and granulated sugar on medium/high speed (2-3 minutes on high speed). Beat in the eggs, mixing until well incorporated.

Add flour mixture in 2 parts, alternating with the milk mixture and mixing on medium/low speed just until incorporated. Scrape the sides of the bowl as needed.

Toss cranberries with ½ tablespoon flour then fold them into the batter just until incorporated. Spread the batter into your prepared pan and bake for 45-50 minutes until golden on top.

Let cool in pan for 10-15 minutes then run a knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.

In a separate bowl, stir together powdered sugar, orange juice and reserved teaspoon of zest until smooth. Adjust consistency as needed.