Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

In a mixing bowl, combine ½ cup of all-purpose flour, ½ cup of granulated sugar, and 1 teaspoon of ground cinnamon. Cut in ¼ cup of cold butter until the mixture resembles coarse crumbs. Set aside.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of ground cinnamon.

In another large bowl, mix together 1 cup of granulated sugar, 2 large eggs, ½ cup of vegetable oil, and 1 cup of buttermilk. Whisk until smooth.

Gently fold in 2 tablespoons of orange zest and 2 cups of fresh cranberries into the wet mixture.

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.

Pour the batter into the prepared loaf pan and sprinkle streusel topping over the top.

Bake for about 55 minutes, checking with a toothpick for doneness.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Drizzle the glaze made of 1 cup of powdered sugar and 2 tablespoons of orange juice over the top before serving.