• Preheat the oven to 350˚F. Prepare a 6-cup loaf pan (8 1/2 x 4 1/2 inches) by buttering it thoroughly and dusting with flour, tapping out the excess. In a medium bowl, blend together the flour, baking powder, and salt. In a separate measuring cup, combine the milk, orange juice, and zest of the orange (reserving 1 tsp of zest for the glaze). In a large mixing bowl, cream together the butter and sugar using medium-high speed for 2–3 minutes until combined, then incorporate the eggs one at a time until fully blended. Add the dry ingredients in two portions, alternating with the milk mixture, mixing on medium-low speed just until each addition is integrated. Scrape down the bowl as necessary to ensure even mixing. Lightly toss the cranberries with 1/2 Tbsp of flour, then fold them gently into the batter. Transfer the batter to the prepared loaf pan, smoothing the top. Bake for 45–50 minutes or until the top is golden and a toothpick inserted into the center emerges clean. Allow the bread to rest in the pan for 10–15 minutes before releasing the edges with a knife and transferring the loaf to a wire rack to cool fully.

To Prepare the Glaze

• In a small bowl, combine the powdered sugar, orange juice, and reserved orange zest. Stir until the glaze is smooth and pourable, adjusting with more juice or sugar to reach desired consistency. Drizzle over the completely cooled loaf.