1. Preheat your oven to 350°F (175°C). Lightly spray an 8.5 x 4.5-inch loaf pan with nonstick cooking spray.

2. In a small bowl, sprinkle 1 teaspoon of all-purpose flour over your roughly chopped cranberries and gently toss to coat.

3. In a large mixing bowl, combine the 1½ cups all-purpose flour, ¾ cup sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Whisk them together until they are well combined.

4. In a separate medium-sized bowl, whisk together the 2 large eggs, ¼ cup milk, ¼ cup fresh orange juice, 1 tablespoon orange zest, and ¼ cup melted unsalted butter.

5. Pour the wet ingredients into the dry ingredients. Using a whisk or a hand mixer on low speed, mix gently until they are just combined. Stop as soon as those large lumps of flour disappear.

6. Gently fold the floured cranberries into the batter using a spatula.

7. Spoon the batter evenly into your prepared loaf pan. Carefully transfer it to your preheated oven. Bake for about 45 minutes to 1 hour.

8. To check if your cranberry orange loaf is perfectly baked, simply insert a clean toothpick into the very center of the bread. If it comes out clean, your loaf is ready! If not, pop it back in for a few more minutes and test again.

9. Once baked, remove the loaf pan from the oven and allow the bread to cool completely in the pan on a wire rack.

10. In a medium-sized bowl, combine 1 cup powdered sugar, 1-2 tablespoons orange juice, and 1 tablespoon orange zest. Whisk these ingredients together until they are smooth and well incorporated. Start with one tablespoon of orange juice and add more drop by drop until you reach your desired consistency.

11. Once your cranberry orange loaf has cooled completely, generously drizzle the homemade orange glaze over the top. Let the glaze set for a few minutes, then slice and serve this delightful treat!