To Make Cranberry Orange Bread:

Preheat oven to 350 degrees F.  Spray a 8-1/2 by 4-1/2 inch loaf pan* with nonstick-flour cooking spray.  Set aside.  In a medium-sized bowl, sift together flour, baking powder, and salt.  Set aside.

In a small bowl, combine milk, orange zest, juice, and vanilla.  Set aside.  Using a hand-held or standing mixer, cream together the butter and sugar until combined.  Mixture will not be completely smooth.  Add eggs and beat until smooth.   Starting with the flour mixture, and alternating with the juice mixture, add to the butter in 2 portions on low speed until just combined.  Scrape down the sides and bottom of the bowl.

Toss the cranberries with the 1/2 tbsp. flour to combine.  Stir into the batter to evenly distribute.  Pour and spread into the prepared loaf pan.  Bake for 45 to 50 minutes or until a toothpick comes out clean from the center.  Remove from oven and allow bread to rest in the pan on a wire rack for about 10 minutes before turning out on to the rack to cool completely.

While bread is cooling, prepare Orange Glaze.  Whisk together the powdered sugar, orange juice and zest. Glaze should be thick enough to pour off a spoon in wide ribbons.  Thin out the glaze with additional orange juice, or thicken it with additional powdered sugar.  Pour glaze over the cooled bread.  Glaze should set within an hour.  Store glazed bread in an air-tight container for up to 5 days, or freeze for up to 3 months.