Begin by preheating the oven to 350˚F. Generously butter a 6 cup (measuring 8 1/2 by 4 1/2) bread loaf pan. Dust the buttered pan with flour, ensuring even coverage. Invert and tap to remove excess flour.

In a medium-sized bowl, meticulously combine the all-purpose flour, baking powder, and salt. Set aside.

In a separate container, mix together the milk, zest of one orange (reserving 1 tsp of the zest for the glaze), and the freshly squeezed orange juice. Set this mixture aside.

Utilizing a large mixing bowl, cream the softened butter and granulated sugar on a medium to high speed setting for approximately 2-3 minutes. The mixture might appear slightly grainy, which is to be expected. Subsequently, incorporate the two eggs until the mixture is homogenous.

Gradually integrate the previously combined dry ingredients in two batches, alternating with the milk and orange mixture. Mix on a medium to low speed setting until just combined, ensuring no overmixing. If necessary, employ a spatula to scrape the bowl's sides.

Coat the cranberries with 1/2 Tbsp of all-purpose flour and gently fold them into the batter. Transfer the batter to the prepared loaf pan and place in the preheated oven for 45-50 minutes, or until the top takes on a golden hue and a toothpick inserted into the bread's center emerges clean. Allow the loaf to cool within the pan for 10-15 minutes. Subsequently, use an appropriate tool or knife to loosen the loaf's edges and then carefully transfer it to a wire cooling rack. Allow it to cool to room temperature.

In an appropriate mixing bowl, combine the powdered sugar, orange juice, and reserved orange zest. Mix until a smooth consistency is achieved. The glaze should be suitable for drizzling. If it is overly thick, one may introduce additional orange juice. Conversely, if the glaze is too thin, more powdered sugar may be incorporated.