Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, tapping out any excess flour.

Mix the Dry Ingredients: In a medium bowl, combine 1 1/2 cups flour, baking powder, and kosher salt. Sift these ingredients together to ensure even distribution.

Mix Wet Ingredients: In a larger bowl, whisk together the yogurt, sugar, eggs, orange zest, vanilla extract, and vegetable oil until well blended.

Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring until just mixed.

Coat the Cranberries: Toss the cranberries with the remaining 1 tablespoon of flour to prevent them from sinking to the bottom of the bread.

Pour the Batter: Pour the batter into the prepared loaf pan.

Bake: Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean, with a few moist crumbs attached.

Cool the Bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Syrup: In a small saucepan, combine the orange juice and sugar. Cook over medium heat until the sugar is dissolved, then simmer for an additional 3 minutes. Remove from heat.

Soak the Bread: While the loaf is still warm, poke holes in the top and sides with a toothpick. Brush the orange syrup over the bread, allowing it to soak in. Cool the bread completely.

Make the Glaze: Whisk together the confectioner’s sugar and fresh orange juice in a small bowl until smooth and pourable. Adjust the consistency by adding more orange juice if needed.

Glaze the Bread: Drizzle the glaze over the cooled loaf, allowing it to run down the sides. Let the glaze harden before slicing and serving.