Preheat oven to 350°F and spray a standard size bread loaf pan with non-stick spray.

In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In a larger mixing bowl, add the sugar and orange zest, and mix together for about 1 minute.

Whisk the canola oil, half and half, and orange juice into the sugar mixture, then whisk in the eggs and vanilla.

Add the dry ingredients to the wet ingredients and mix by hand until just combined.

In a small bowl, mix the cranberries with the cornstarch and fold them into the batter.

Pour the batter into the prepared bread pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pan on a cooling rack for at least 15 minutes. Run a knife around the edge to remove from the pan and finish cooling.

In a small mixing bowl, whisk the powdered sugar with 1 Tbsp of orange juice and zest until smooth. Adjust with more orange juice if needed for drizzle consistency.

Once the bread is completely cool, drizzle with the glaze and serve.