Preheat oven to 350°F (177°C). Spray two 8x5-inch bread pans with nonstick spray.
In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
In a large bowl, cream butter, cream cheese, and sugar using a hand or stand electric mixer. Beat on high speed for 2 minutes, then scrape the sides.
Add in the eggs, vanilla extract, orange zest, and milk, and beat on medium speed, until mixed well. Scrape sides again, to ensure that all of the ingredients are mixed together.
Pour the dry ingredients into the wet ingredients. Mix on low speed until just incorporated. Do not overmix.
Add the cranberries and stir on low speed, or by hand, until they are distributed throughout the batter.
Pour the batter evenly into two loaf pans. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Cool completely.
Make the Glaze
Whisk together the powdered sugar, orange juice, and vanilla, until smooth.
Drizzle over the top of the cooled loaves.
For Mini Loaves: Spray mini loaf pans with nonstick spray. Fill the loaf pans ⅔ full. Bake 25-35 minutes, or until a toothpick inserted comes out clean.For Muffins: Grease two 12-count muffin tins or use cupcake liners. Fill each cup ⅔ full. Bake at 350 degrees for 20-22 minutes.How to Store: Store in an airtight container or wrapped in aluminum foil and store at room temperature for 3 days, or in the refrigerator for up to a week. The bread will stay freshest if you wait to cut it until you are ready to serve.How to Freeze: Wrap the whole loaf or individual slices in plastic wrap and then wrap in aluminum foil or place inside a freezer bag. Thaw overnight on the counter before serving. The bread will keep in the freezer for up to 4 months.