Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and dust lightly with flour, tapping out any excess.

In a medium bowl, whisk together 1½ cups flour, baking powder, and salt. Set aside.

In a large bowl, whisk together the yogurt, sugar, eggs, orange zest, vanilla extract, and vegetable oil until smooth.

Gradually whisk the dry ingredients into the wet mixture until just combined.

In a small bowl, toss the cranberries with the remaining 1 tablespoon flour. Gently fold the cranberries into the batter.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack set over a baking sheet.

While the loaf is cooling, prepare the orange syrup. In a small saucepan over medium heat, combine the orange juice and sugar. Stir until the sugar is fully dissolved, then continue cooking for 3 minutes. Remove from heat.

Use a toothpick to poke holes across the top and sides of the warm loaf. Brush generously with the orange syrup, allowing it to soak in. Repeat once more if needed. Let the loaf cool completely.

To make the glaze, whisk together the confectioners’ sugar and 2–3 tablespoons of orange juice until thick but pourable.

Drizzle the glaze over the cooled loaf, letting it drip down the sides. Allow the glaze to set for about 15 minutes before slicing and serving.