• Preheat the oven to 350°F.
• Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang on the sides.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Add the orange zest to the dry ingredients and stir to distribute evenly.
• In a separate bowl, whisk together the orange juice, oil, eggs, and vanilla extract until smooth.
• Pour the wet ingredients into the dry ingredients.
• Stir gently just until no dry flour remains, stopping before the batter becomes overmixed.
• In a small bowl, toss the cranberries with 1 tablespoon of flour until lightly coated.
• Fold the cranberries into the batter gently, distributing them evenly.
• Pour the batter into the prepared loaf pan and smooth the top lightly.
• Bake for 50 to 60 minutes, checking for doneness with a toothpick inserted near the center.
• Remove the loaf from the oven when the toothpick comes out clean or with a few moist crumbs.
• Cool the bread in the pan for 15 minutes.
• Lift the loaf out using the parchment and transfer it to a wire rack to cool completely.

Glaze

• In a small bowl, whisk together the powdered sugar, orange juice, salt, and orange zest until smooth.
• Drizzle the glaze over the fully cooled loaf before slicing.