Preheat the oven to 350 degrees F and line a 9" x 5" (or similar) loaf pan with parchment paper.
In a large mixing bowl, combine all your dry ingredients and whisk together.
Add the pitted dates and water to a blender and process until completely smooth. This will make about 2 cups of date syrup. Measure 1.5 cups worth that will be used in your loaf and the remaining 1/2 cup will be used later to make the glaze. Do not use more than 1.5 cups in the loaf.
Now add all your wet ingredients except the cranberries, to the bowl of dry ingredients: 1.5 cup of the date syrup you just made, the 1/2 cup of orange juice and the zest, and the applesauce. Mix until incorporated. Then fold in the cranberries.
Pour the batter into your prepared loaf pan and gently tap the loaf pan down 2-3 times on a hard surface to ensure no gaps. Don't press down with a spatula.
Bake in your preheated oven for 45-55 minutes, until a toothpick inserted in the middle comes out dry. Depending on your oven and loaf pan size, cooking time will vary slightly. Once baked, remove from the oven and let cool for 10 minutes before removing the bread from the pan. Place on a wire rack, or cutting board to let cool completely before glazing.
To make your glaze, add 1 tablespoon of freshly squeezed orange juice to your remaining 1/2 cup of date syrup and mix well. Then pour desired amount of the glaze over your cooled loaf in a zigzag pattern. Slice and enjoy!
If you do not have a powerful blender, you may want to soak your dates in warm water for about 15 minutes. Then drain and make the date syrup as directed.Make sure your loaf is completely cooled before glazing.The bread will keep covered, at room temperature for 2-3 days, or freeze in an airtight container for 3-4 weeks.