Heat the oven to 350oF. Grease and flour a 9- by 5-inch loaf pan.

Whisk together flour, baking powder and salt in a separate bowl. Combine milk, zest and orange juice together in a separate bowl. Set aside.

In a large mixing bowl, cream together butter and brown sugar on medium-high speed. Beat in 2 large eggs, mixing until well incorporated and fluffy. Scrape the sides of the bowl with a spatula as needed.

Add flour mixture to your mixing bowl in 2 parts, alternating with the milk mixture and mixing just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed. Add the cranberries at the end and stir until just combined.

Spread the batter into the prepared pan and bake for 45 minutes to 1 hour at 350°F, until golden on top and a toothpick inserted into the center comes out clean.

Unmold loaf and allow to cool completely before glazing.

For the glaze, in a separate bowl whisk together the powdered sugar and orange juice/or milk. Stir until smooth and desired consistency. Add more orange juice to thin it out or powdered sugar to make it thicker.

Drizzle or spread glaze over the top of the loaf. Decorate with additional cranberries and zest sprinkled over the top.

*Note: If using fresh cranberries, toss cranberries with ½ tablespoon flour then fold them into the batter at the end to prevent the cranberries from sinking to the bottom.