Step 1

Preheat oven to 350°F (175°C) and spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.

Step 2

In a large mixing bowl, use a hand mixer to cream together the butter and granulated sugar until smooth.

Step 3

Add the eggs one at a time, mixing well after each addition.

Step 4

In a small bowl, combine the milk, orange juice, and orange zest.

Step 5

In a medium mixing bowl, whisk together the flour, baking powder, and kosher salt.

Step 6

Gradually add the flour mixture and the milk mixture to the butter mixture in three additions, starting and ending with the flour mixture. Use the hand mixer on low speed, mixing until just combined after each addition.

Step 7

Using a spatula, gently fold in 1 cup of the cranberries, being careful not to crush them.

Step 8

Pour the batter into the prepared loaf pan and smooth the top with the spatula. Scatter the remaining ½ cup of cranberries evenly over the top.

Step 9

Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs, but no wet batter. If the top of the loaf begins to brown too quickly, tent it loosely with aluminum foil halfway through baking.

Step 10

Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 11

Once the loaf is cool, prepare the glaze. In a medium bowl, whisk together the confectioners' sugar and orange juice until smooth.

Step 12

Drizzle the glaze over the cooled loaf before serving.