Preheat oven to 350˚F. Butter a 6 cup 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, 1 large orange zest (reserve 1 tsp zest for the glaze), and orange juice. Set aside.

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

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

Toss cranberries with 1/2 Tbsp flour, then fold them into the batter just until incorporated. Spread the batter into the prepared pan.

Bake for 45-50 minutes at 350˚F until golden on top and a toothpick inserted into the center comes out clean.

Let cool in the 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.

To make the glaze: In a separate bowl, stir together powdered sugar, orange juice, and reserved teaspoon of zest until smooth. Adjust consistency as needed with additional orange juice or powdered sugar.