Preheat the oven to 350°F. Grease a 8.5x4.5 with vegetable shortening or line parchment. Set aside.

Sift together the flour, baking powder and salt in a medium bowl, set aside.

In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, mix together the sugar, vegetable oil, milk, orange zest, vanilla extract and eggs.

Add the flour in 2 increments, leaving about 2 tablespoons in the bowl.

Toss the cranberries in the remaining flour and then fold into the bread batter.

Fold in the candied walnuts.

Transfer the bread batter to the prepared loaf pan.

Bake for 50-55 minutes or until it is golden brown on top and passes the toothpick test. Loosely cover with a leaf of aluminum foil if it starts to brown too quickly.

Remove and allow to cool before inverting out of the bread pan. Set on a wire cooling rack with a rimmed baking sheet or piece of parchment undernether (to catch drips).

In a small bowl, whisk together the orange juice and powdered sugar. Allow to sit for 4-5 minutes to start to set.

Drizzle or pour over the bread, allowing the excess to drip off. Allow to sit for at least 30 minutes.

Use a serrated knife to cut slices.

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