• Preheat oven to 350℉.
• Line a 9x5 inch loaf pan with parchment paper along the long ends of the pan. Spray with cooking spray. Set aside.
• In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a separate medium bowl, whisk together the orange juice, milk, sourdough discard, vegetable oil, sugars, egg, vanilla extract, and orange zest.
• Use a rubber spatula or wooden spoon to stir in the dry ingredients to the wet ingredients until almost combined. Add the cranberries and stir until just combined.
• Scoop the batter into the prepared baking pan. Use the spoon or spatula to gently smooth the top.
• Bake in preheated oven for 55 minutes or until a toothpick inserted into the center of the bread comes out clean.
• Allow to cool in pan for 20 minutes. Then, remove the loaf from the pan and transfer to a wire rack to cool completely.

Make the Glaze

• Whisk together the powdered sugar, orange juice, orange zest, and melted butter until smooth.
• Place a sheet of parchment paper under your wire rack. Pour the glaze over the loaf, allowing it to run over the edges of the loaf. Let set for 30 minutes before serving.