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Preheat oven to 350 degrees.
Grease a 9" by 5" loaf pan well.
Mix powdered sugar, orange juice, and vanilla in a small pitcher or bowl until well-blended, then stir in the zest and set aside while the bread bakes.
Toss the cranberries with flour, shake off excess flour, and set aside.
If using fresh, rinse the berries, shake off excess water and toss in flour. This step helps keep them suspended in the batter.
Beat the sugar, milk, oil, eggs, vanilla, orange juice, and zest together.
Beat the salt and baking powder into the wet mixture to be sure they are well incorporated.
Gradually add flour and stir until just combined and no streaks of flour show.
Gently fold the cranberries into the batter.
Pour the batter into the loaf pan and bake at 350 for about 55 minutes or until golden brown.
A cake tester or toothpick inserted near the center should come out clean.
Allow the loaf to cool for at least ten minutes, then remove it from the pan and allow it to cool completely before adding the glaze.
Allow the glaze to harden completely before slicing the bread.