Make the Cranberry Orange Bread:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easier removal.
2. Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-5 minutes.
3. Add wet ingredients: Add the eggs and beat until fluffy. Then mix in the vanilla extract, orange zest, freshly squeezed orange juice, and yogurt. Mix to combine. 
4. Whisk Flour Mixture: In a medium bowl, whisk together flour, baking powder, and salt. 
5. Combine wet and dry ingredients: Add the flour mixture with the wet ingredients to the bowl. Stir to combine with a dough hook or spatula. Add the cranberries and fold until well combined. Avoid overmixing. 
6. Pour batter into loaf pan: Spread the batter evenly into the prepared loaf pan and smooth the top with a spatula.
7. Bake: Bake the bread for 50-60 minutes or until a toothpick inserted into the center comes clean. If the top begins to brown too quickly, you can loosely cover the loaf with aluminum foil for the last 10-15 minutes of baking.
8. Cool the bread: Let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before adding the glaze. 

To Make the Orange Glaze:

1. Prepare the glaze: In a small bowl, whisk together the powdered sugar, freshly squeezed orange juice, and orange zest until smooth and slightly thick. If the consistency is too thin, add a little more powdered sugar or more orange juice.
2. Glaze the bread: Once completely cooled, drizzle the orange glaze generously over the top. Allow the glaze to set before slicing and serving. You can drizzle the glaze, or pour evenly over the top!