Preheat oven to 350 degrees. Lightly spray a 9 by 5 inch loaf pan with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Take about ½ cup of the mixture and put in a small mixing bowl. Add the chopped cranberries and orange zest; toss well to coat. Set aside.
Stir the orange juice, oil and egg into the flour mixture and mix until well blended. Add the cranberries and orange zest along with all the flour mixture they were tossed in and stir well. Pour batter into prepared pan. Rap the pan three times on the counter to settle the batter. Bake for 50 – 60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes. Remove bread from pan and let it cool on a wire rack.
Combine powdered sugar and orange zest with 1 tablespoon orange juice in a small mixing bowl and whisk together. You want a thick but pourable consistency; add more orange juice as needed. Pour over the top of the bread, letting it drizzle down the sides.