Preheat the oven to 350˚F/180˚C.  Spray a loaf pan with nonstick cooking spray and line with parchment paper.

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom and salt.

Mix the wet ingredients: Combine the orange zest and sugar in a large bowl. Using your fingers, rub together the zest and sugar until well combined (about 1 minute). This helps intensify the orange flavor by releasing essential oils.

Add in the butter and beat on medium speed with an electric hand mixer until light and fluffy, about 2 minutes. Add in the almond and vanilla extracts and continue mixing.

Add the eggs one at a time while continuing to mix, then add in the yogurt and orange juice, mixing until the batter is smooth.

Combine: Add in the dry ingredients, mixing just until combined. Fold in the cranberries until well incorporated. Transfer the batter to the prepared loaf pan and top with another handful of fresh cranberries (this is optional, but makes the bread look extra pretty!).

Mix the streusel: In a small bowl, mix together the butter, sugar and flour, using a knife or your hands and mixing until well combined. Stir in the sliced almonds. Top the bread with clumps of streusel in an even layer.

Bake for 60-70 minutes, until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached. Start checking the bread around 50 minutes – if it's browning too quickly, you can cover the top with aluminum foil while it finishes baking.

Remove from the oven and let cool in the pan for about 15 minutes, then transfer to a wire rack and let cool to room temperature.

Make the glaze (optional): Whisk together the powdered sugar and cranberry juice. Drizzle the glaze over the cooled cake and let it set before slicing.