Preheat the oven to 350 degrees. Spray a 9" x 5" loaf pan with non-stick cooking spray or line with parchment or tin-foil, sprayed and easy for removal of loaf from pan.
Toss the cranberries with 1 tablespoon of flour, set aside.
Place flour, baking powder, baking soda and granulated sugar in a large bowl and whisk together.
Add the oil or butter of choice, egg/applesauce, milk of choice or buttermilk and vanilla to the dry ingredients and whisk together until incorporated, but not over-beating too much.
Add the coated cranberries and orange zest/orange extract to the bread batter and gently fold in.
Pour the batter into the prepared pan.
Bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean or with just a few crumbs attached.
Run a thin knife along the edges of the pan to loosen the bread. Let the bread cool 10 minutes, then place onto a cooling rack and let cool completely.
After the bread is cool, make the glaze.
Place powdered sugar and orange juice together in a bowl and stir until smooth and creamy. (Add rum if you wish.) Add more powdered sugar for thicker glaze, more orange juice or milk for thinner glaze as needed. Drizzle the glaze over the bread.
Let the glaze set before serving.