Preheat oven to 350˚F. Butter a 6 cup 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, 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 until well incorporated.

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

Toss cranberries with ½ tablespoon flour then fold into the batter. Spread the batter into the prepared pan and bake for 45-50 minutes until golden on top and a toothpick comes out clean.

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

In a separate bowl, stir together powdered sugar, orange juice, and reserved zest. Stir until smooth. Add more orange juice to thin it or more powdered sugar to thicken it.