Prepare the Oven and Loaf Pan. Preheat oven to 350°F. Grease an 8.5″ x 4.5″ x 2.5″ loaf pan. Line the pan with parchment paper. Set aside. Whisk the Dry Ingredients. In a large bowl, whisk the gluten-free flour, baking powder, baking soda, and salt together until combined. Set aside.
Work the Orange Zest into the Sugar. In a medium bowl, combine the sugar and zest of two large navel oranges. Work the orange zest into the sugar with a spoon, stirring for a few minutes until evenly combined. The sugar will feel like wet sand between your fingertips, and the zest should be fragrant, and fully incorporated into the sugar.
Whisk the Eggs. Add the eggs to a large bowl or stand mixer with a whisk attachment. Beat until frothy, around 1-2 minutes.
Combine the Wet Ingredients. Add the orange-zested sugar, yogurt, melted coconut oil, freshly squeezed orange juice, vanilla extract, and almond extract to the bowl. Mix on medium speed until combined
Combine the Wet and Dry Ingredients. On low speed, slowly pour the dry ingredients into the wet ingredients until just combined but a few flour streaks remain. Do not over-mix the batter
Add the Cranberries. Using a rubber spatula, fold the cranberries into the batter.
Bring the Mixture Together. Scrape down the sides of the bowl, incorporating any remaining flour.
Bake the Bread. Pour the thick batter into the prepared loaf pan and evenly smooth out the top and sides with a spatula. Add a few more cranberries on top, because you fancy, and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean from the center with only a few small moist crumbs.
Let the Bread Cool. Remove the loaf from the oven and let it sit in the pan for 10 minutes. Remove the bread from the pan and place the loaf directly on a wire rack to cool completely before adding the glaze.