Prep: Preheat oven to 350˚F. Butter a 6 cup (8 1/2 by 4 1/2 bread loaf pan)* then dust with flour, tapping out the excess flour.

In a medium mixing bowl, whisk together: 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.

In a measuring cup, combine 1/4 cup milk, zest of 1 orange (Reserve 1 tsp zest for the glaze), and 1/4 cup orange juice. Set aside.

In a large mixing bowl, cream together 6 tbsp butter and 3/4 cup granulated sugar on medium/high speed (2-3 minutes on high speed). It won’t be smooth, just combined. Beat in 2 large eggs, mixing until well incorporated.

Add flour mixture in 2 parts, alternating with the 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 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. Let cool in pan 10-15 minutes, then run a knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.

In a separate bowl, stir together powdered sugar, orange juice and reserved teaspoon of 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.