Preheat oven to 350°F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).
In a medium bowl, whisk the flour, baking powder and salt, and set aside.
In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, orange zest and orange juice. Mix until well combined.
While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk). Stop mixing as soon as it's just combined.
Rinse off the fresh cranberries so they have just a bit of moisture on them, then, in a small bowl toss the cranberries with one tablespoon of flour. This flour coating will help prevent the berries from sinking to the bottom of your loaf while baking.
Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in the pan for 15-30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you're about to add).
Prepare glaze by simply whisking together the melted butter, powdered sugar, and orange juice. If needed, add an additional tablespoon of powdered sugar to reach the desired consistency. Pour one layer of glaze over loaf and allow to set a few minutes, then add an additional layer of glaze.
Slice and enjoy!