To make the loaf, preheat oven to 350˚F. Grease a 9x3x5 inch loaf pan with butter. Flour, removing any excess flour.

Add flour, baking powder, baking soda, and baking salt to a large bowl. Stir to combine.

In the bowl of a stand mixer, add butter, oil, and sugars. Beat on medium speed until well-combined. Stir in vanilla and eggs until incorporated.

Remove the bowl from the stand mixer and stir in orange juice, orange zest and sour cream.

Fold the dry ingredients into the wet ingredient mixture until just combined.

In a small bowl, toss the chopped cranberries with the additional 2 Tbsp flour to coat.

Fold the buttermilk and flour coated cranberries into the batter. Fold in candied ginger until incorporated.

Add batter to the prepared loaf pan. Bake for 50 minutes to 1 hour in the middle of the oven, until a toothpick inserted in the center comes out clean. Let cool completely before icing.

While the loaf is baking, make the candied orange slices. Slice the orange into 1/4-inch thick slices, discarding the ends.

Stir together water and sugar for the candied orange slices in a medium saucepan. Heat over medium heat, stirring until the sugar dissolves.

Once it reaches a gentle boil, add orange slices. Cook for 15 minutes, flip the slices, and reduce heat to medium-low. Cook for another 15 minutes.

Remove slices to a wire rack set inside a parchment paper lined baking sheet to set and cool.

Once the bread has cooled, make the glaze. Beat cream cheese in a small bowl with an electric hand mixer. Add sugar and beat until combined.

Stir in orange extract and milk. Ice the top of the loaf and top with the candied orange slices.