Preheat the oven to 180℃, line you loaf tin with oil and baking paper. Set aside.

In a large mixing bowl add the eggs and castor sugar. Whisk until combined. Add the oil and whisk again. Add the milk, vanilla, orange juice and zest, whisk until combined.

Save 1 tbsp of flour for later and sift the rest of the flour, baking powder, baking soda and salt over the mixing bowl. Whisk gently at first and then give it a few vigorous whisks ensuring all the dry ingredients have been added.

Add the 1 tbsp of flour that you saved into the cranberries and stir around, add it into the batter and fold together using a rubber spatula. This will ensure the cranberries don’t sink to the bottom.

Pour into prepared tin and sprinkle over the granulated sugar, this will give it a crus as it bakes.

Bake for 55-60 mins until tooth pick inserted into the center comes out clean.

Let it cool in it tin for 30 mins before removing and placing on a wire rack to cool completely.

To make the icing blend all the ingredients together until smooth, if it is thick add more lemon juice, if it is thin add a few more cranberries and icing sugar.

Drizzle the icing over the loaf and let it drip and set. Dust over the cinnamon powder, slice and serve.