Preheat oven to 350°F and adjust the oven rack to the center position. Generously grease a 9x5 inc loaf pan with non stick spray and dust with flour and set aside.
Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
Using a handheld mixer or stand mixer fitted with the paddle attachment, cream the softened butter on medium speed for 1 minute. Once its creamy, add the granulated sugar and continue to beat on medium speed until light about fluffy, 2 full minutes. Beat in eggs one at a time, beating well after each addition. Beat in vanilla until combined, scraping down the bowl as needed. Add the blood orange juice, blood orange zest and beat on medium speed for 1 minute.
Slowly add half of the the dry ingredients to the wet ingredients, then half of the milk, beating on low after each addition. Repeat with the other half of the dry ingredients and milk. Be careful not to overmix.
Pour the batter into the prepared loaf pan. Bake for 40-50 minutes. Check the loaf around 25 minutes and cover with aluminum foul to prevent over browning if needed. Allow to cool completely in the loaf pan on a wire rack.
To make the glaze, mix the blood orange juice, zest and powdered sugar together in a medium bowl. Once cooled and removed from the pan, drizzle glaze directly over loaf before cutting it into slices.
Loaf will stay fresh in an air tight container for up to 2 days or in the fridge for up to 5 days.