• Soak the cranberries in orange juice for 10 minutes and then drain them. Toss the cranberries in some of the flour blend. Zest and juice the oranges.
• Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper
• In a medium bowl, whisk together the millet flour, sorghum flour, tapioca starch, baking powder, baking soda, and salt.
• In a large bowl beat the butter, sugar and orange zest until lighter in colour and creamy. Beat in the eggs one at a time and add the orange juice.
• Add the ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
• Gently fold in the cranberries.
• Pour the batter into the prepared loaf pan, spreading it evenly.
• Bake for 55 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
• Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before adding the frosting and slicing.

Frosting

• Beat the butter and cream cheese inn a medium mixing bowl until smooth and fluffy.
• Gradually add the icing sugar, beating on low speed until combined. Increase to medium speed and beat until creamy.
• Stir in the vanilla extract. Adjust consistency with a splash of milk or more powdered sugar if needed for the right consistently.