1. Infuse the sugar by blending the orange zest with the sugar.
   ¾ Cup (150 g) Sugar, Zest of 1 large orange
2. Add the butter to the bowl and cream the butter into the sugar/orange zest mixture. Beat on medium-high for 3 minutes.
   6 Tbsp Butter
3. Add the eggs, one at a time, incorporating fully before adding the second.
   2 Egg
4. Whisk together the flour, salt, and baking powder. Add half the flour mixture to the batter, stir to incorporate.
   1 ½ Cup (187 ½ g) Flour, All Purpose, ¼ tsp (¼ teaspoon) salt, 1 tsp Baking Powder
5. Add the orange juice and the milk and stir to combine.
   ¼ Cup (59 ⅐ ml) milk, ¼ Cup (59 ⅐ ml) orange juice
6. Add the rest of the flour, stirring to combine, scraping the bowl.
7. Fold in the cranberries.
   1 ½ Cup (150 g) fresh cranberries
8. Pour into a prepared loaf pan.
9. Bake at 350 for 45-50 minutes or until a toothpick comes out clean.

Icing Instrucitons

1. Whisk together the glaze ingredients and pour over the cooled bread.
   1 Cup (120 g) Powdered Sugar, 1 tsp orange zest, 1 ½ Tbsp (1 ½ tablespoon) freshly squeezed orange juice