Preheat the oven to 350°F and grease an 8x4-inch loaf pan.

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

In a large bowl, place the cane sugar and orange zest. Use your fingers to work the zest into the sugar until well combined. This helps the zest release its fragrant oils. Add the oil and eggs and whisk until well combined, then add the orange juice, milk, and vanilla and whisk until smooth.

Add the dry ingredients to the wet ingredients and stir until just combined.

In a medium bowl, combine the cranberries and the 1 teaspoon flour. Toss to coat, then fold into the batter.

Pour the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean. Let cool completely in the pan.

Make the orange glaze: In a medium bowl, whisk together the powdered sugar and 1 tablespoon orange juice. The glaze should have a thick, pourable consistency. If needed, add more orange juice, 1 teaspoon at a time, to help it come together.

Drizzle over the cooled loaf. Allow the glaze to set for a few minutes before slicing and serving.