Preheat oven to 350 degrees F
Butter a 6 cup (8-1/2 x 4-1/2 bread loaf pan). Dust with flour, tapping out excess flour.
In a medium bowl, whisk together: flour, baking powder and salt. Set aside.
Combine together milk, zest of orange (reserve 1 tsp zestfor glaze), and orange juice. Set aside.
In a large mixing bowl; cream together butter and granulated sugar on medium/high speed (2-3 minutes).
Beat in 2 large eggs, mixing until well incorporated. Food processor works.
Add flour mixture in 2 parts, alternating with the milk mixture and mixing on medium/low speed just until incorporated with each addition. Scrape the sides of the bowlwith a spatula as needed.
Toss cranberries with ½ Tbsp flour then fold them into the batter just until lincorporated.
Spread the batter into prepared pan and bake for 45 – 50 minutes until golden on top and toothpick inserted into center comes out clean.
Let cool 10 to 15 minutes.
Transfer to wire rack and drizzle orange glaze over top
