Preheat the oven to 350°F. Butter a standard 9 x 5 x 3 inch loaf pan or spritz with cooking spray. Set aside.

Sift together the all-purpose flour, sugar, baking powder, salt and baking soda.

In a separate bowl, whisk together the melted butter, yogurt, eggs, orange zest, orange extract and and vanilla extract.

By hand mix the wet ingredients into the dry ingredients until moistened. The batter will be thick. Gently fold the whole cranberries into the batter until they're evenly distributed.

Spoon into the prepared loaf pan spreading the batter evenly.

Bake for 50-60 minutes until golden and a tester inserted into the center comes back clean. Cool completely. (Tip: Check the bread at 50 minutes and lay a piece of aluminum foil on top if needed to prevent over browning)

Cool in the pan for 30 minutes, then remove from the pan and onto a cooling rack to cool completely.

To glaze, mix together the powdered sugar, orange juice and zest until the sugar is completely dissolved. Drizzle on top of the cranberry-orange bread.