Preheat the oven to 350ºF. Grease an 8 1/2"x 4 1/2" non-stick bread pan with cooking spray. For the easiest removal, line the bottom of the pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In another large bowl, whisk together the sugar, milk, orange juice, zest, oil, eggs and vanilla.

Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined. Do not over mix.

In a small bowl, toss the frozen cranberries with a tablespoon of flour to coat. Gently fold the cranberries into the batter.

Pour the bread batter into the prepared pan. Bake in the preheated oven for 55 minutes. The top of the loaf will be golden brown. A toothpick inserted in the center of the bread should come out clean or with a few moist crumbs.

Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.

To make the glaze, combine the powdered sugar, orange juice and zest, and vanilla extract in a small bowl. Mix until it is smooth. Once the bread is cool, spread the glaze on top of the bread.