Preheat oven to 350 degrees Fahrenheit. Grease and flour an 8x4-inch loaf pan. (I line the bottom of mine with parchment paper and use baking spray with flour [Baker's Joy] for the sides.)

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

In a large bowl, whisk together the sugar, orange zest, and orange juice concentrate. Add the yogurt, oil, buttermilk, eggs, and vanilla. Whisk to combine.

Fold in the flour and cranberries until just incorporated. Pour batter into prepared loaf pan.

Bake at 350˚F for 50-60 minutes until a toothpick inserted into the center comes out clean. Cover loosely or tent with foil halfway through baking, to prevent bread from browning too quickly.

While bread cools, make glaze by whisking together the powdered sugar, orange zest, and orange juice 1 tsp at a time until the desired consistency. Remove loaf from pan and place onto a cooling rack. Pour the glaze on top. Cut into slices and serve. Store leftovers in an airtight container up to 3 days.