Preheat the oven to 350℉/177℃. Spray a 9x5 loaf pan with baking spray. Set aside.
Combine the Greek yogurt, melted butter, orange juice, eggs, vanilla, and sugar in a large mixing bowl. Whip on medium speed for a few minutes until the eggs are completely incorporated.
Combine the dry ingredients—flour, baking powder, soda, orange zest, and salt in a separate bowl. Then sift the dry ingredients into the batter, mixing it on medium speed for around 30-60 seconds, or just until the flour is incorporated. Do not overmix the batter.
Next, fold in fresh cranberries and almonds until thoroughly combined.
Pour the cranberry orange batter into a greased loaf pan and bake in the preheated oven for 50-60 minutes or until an inserted toothpick comes out clean; the sides will be a rich, golden brown color. Take the bread from the oven when it's done and cool on a wire rack for about 30 minutes.
For a super easy orange glaze, juice the large orange used earlier for the orange zest. Put 3-4 tablespoons into a mixing bowl and add the confectioner's sugar. Then whisk in the orange zest until a smooth glaze forms. If you'd like a thicker glaze, add more sugar; for a thinner glaze, add more orange juice.
Drizzle the prepared glaze over the cooled cranberry loaf. You can store it well-wrapped in plastic at room temperature.