Preheat oven to 350 degrees F. Lightly grease an 8 ½ X 4 ½-inch loaf pan or three mini loaf pans. If using a glass pan or dark-coated pan, reduce the oven temperature to 325 degrees F.

In a large bowl, add the granulated sugar and orange zest. Rub the zest into the sugar with your fingers until well-combined and fragrant.

To the sugar mixture, add the buttermilk, oil, orange juice, and eggs. Whisk until well-combined.

Add the flour, baking powder, salt, and baking soda. Whisk until JUST combined. It's ok if there are a few lumps and small dry streaks.

In a small bowl, add the cranberries and spritz VERY lightly with water. Add the 2 teaspoons flour and toss until the cranberries are lightly coated in flour.

Add the cranberries to the batter and stir until evenly combined. Don't over mix.

Pour the batter into the prepared pan(s). For a standard loaf pan, bake for 55 to 60 minutes. For mini loaf pans, bake for 28 to 30 minutes.

Cool the bread to room temperature (the glaze will set and harden as it cools). Cut into slices and serve.

In a medium bowl, add the powdered sugar, orange zest, and 1 tablespoon of the orange juice. Whisk until combined. Continue adding orange juice a teaspoon at a time until the glaze is pourable.

When the bread is done baking, let it cool for a few minutes in the pan. Run a thin knife around the edges of the pan and turn the bread out onto a cooling rack. Let the bread cool to just warm or room temperature before glazing.

Spoon the glaze over the bread. It will drizzle down the sides and pool next to the bread.

Cool the bread to room temperature. Store leftover bread in the refrigerator well-covered or in a sealed bag.