Preheat the oven to 350 degrees Fahrenheit. 6 cups (8 1/2 in 4 1/2 loaf pan) butter, then flour, removing excess flour
In a medium mixing basin, mash together the flour, baking soda, and salt. Set aside your seat.
In a measuring cup, combine the milk, orange peel (reserving 1 teaspoon of the glaze zest), and orange juice. Set aside your seat.
In a large mixing bowl, combine the butter and granulated sugar on medium/high speed (2-3 minutes on high speed). It will not be smooth; it will just be blended. Stir together two big eggs until fully mixed.
Divide the flour mixture in half and alternate with the milk mixture, mixing on medium/low speed just until incorporated after each addition. As required, scrape the edges of the bowl with a spoon.
Combine the cranberries with 1/2 tablespoon flour, then stir into the mixture until well combined. Spread the mixture into the prepared pan and bake for 45-50 minutes, or until brown and a toothpick inserted into the middle comes out clean, at 350°F. Allow it to cool in the pan for 10-15 minutes before removing it from the pan and transferring it to a wire rack to cool entirely before glazing.