Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
Step 2: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Step 3: In a separate medium bowl, whisk the softened unsalted butter, eggs, milk, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Step 5: Fold in the dried cranberries and 1/4 cup of orange juice into the batter.
Step 6: Pour the batter evenly into the prepared loaf pan.
Step 7: Bake for 45-50 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. If the top browns too quickly, you can tent it loosely with foil.
Step 8: While the cake cools in the pan for 10 minutes, prepare the glaze. In a small bowl, whisk together the powdered sugar and 1/4 cup of orange juice until smooth and creamy.
Step 9: Remove the cake from the loaf pan and transfer it to a wire rack to cool completely.
Step 10: Once the cake is cool, drizzle the orange glaze evenly over the top. If desired, sprinkle with chopped nuts and granola, and garnish with fresh cranberries and orange zest. Serve immediately and enjoy!