• Preheat oven to 350˚F. Grease and flour a loaf pan (9" x 5")
• Juice and Zest Oranges. You will need some zest and juice for the batter and the glaze. Divide accordingly.
• In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside.
• Combine milk, orange zest (Reserve 1 tsp zest for the glaze), and orange juice in a small bowl. Set aside.
• Use a stand mixer and cream butter and sugar at medium speed for 3 minutes. Beat in 2 large eggs, mixing well. 
• Add flour mixture in 2 parts, alternating with the milk mixture and mixing on medium/low speed until incorporated with each addition. Scrape the sides of the bowl as needed.
• Toss cranberries with 1/2 Tbsp flour, then fold them into the batter, stirring until incorporated.
• Spread the batter into your prepared pan and bake for 45-50 min at 350˚F until golden on top and a toothpick inserted into the center comes out clean. Cool in pan for 15 minutes; run a knife around the edges and transfer to a wire rack to cool completely before glazing.

To Make the Glaze:

• In a separate bowl, stir together powdered sugar, orange juice, and reserved zest. Stir until smooth. It should have a drizzling consistency. Add more orange juice to thin it out or powdered sugar to make it thicker.