Preheat the oven to 325°F (165C). Grease or line a 8½ by 4½ inch (2 lb) loaf pan.
Sift together the flour, baking powder, salt and ginger. Set aside.
Using a mixer, cream the butter and sugar until light and fluffy. Add the orange zest and beat in.
Add the eggs, one at a time, beating after each addition.
Into the reserved flour mixture, toss the cranberries and crystallized ginger. Add this mixture to the wet ingredients. Blend together using a wooden spoon to avoid over beating.
Carefully blend in the buttermilk using the wooden spoon. The batter should be well blended, but try not to over mix it. (Like muffin batter, quick bread batters are better if you do not over mix them.)
Pour into the prepared pan. Bake for 50 to 60 minutes or until a skewer inserted in the centre of the bread comes out clean.
Remove the pan from the oven and allow the loaf to cool in the pan for about 10 minutes. Then remove the bread from the pan and cool on a wire rack.
When the bread is completely cool, make the glaze.
Put the icing sugar in a small bowl with the orange rind. Gradually add the orange juice, a bit at a time, until a drizzle-able consistency is reached.
Drizzle the glaze over the Cranberry Orange and Ginger Loaf.