Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1 cup (200g) Granulated sugar
  • 1 ½ tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Kosher salt
  • 1 cup (240g) Full-fat sour cream, room temperature
  • 2 Large eggs, room temperature
  • ½ cup (113g) Unsalted butter, melted and cooled
  • 2 tbsp Fresh orange zest
  • 1 tsp Pure vanilla extract
  • 1 ½ cups (150g) Fresh cranberries, halved
  • 1 cup (120g) Confectioners' sugar, sifted
  • 3 tbsp Freshly squeezed orange juice
  • ½ tsp Orange zest for garnish

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper. In a large bowl, rub the orange zest into the granulated sugar with your fingertips until fragrant and damp.
  2. Whisk the room-temperature sour cream, eggs, melted butter, and vanilla extract into the orange-sugar mixture until smooth and pale.
  3. Sift the flour, baking powder, baking soda, and salt directly over the wet ingredients. Fold gently with a rubber spatula until just a few streaks of flour remain.
  4. Gently fold in the halved cranberries. These should be evenly scattered like little red gems throughout the thick batter. Pour the mixture into a greased loaf pan and smooth the top.
  5. Slide it into the center rack. Bake for 55 minutes until a toothpick comes out clean and the top is golden brown.
  6. While the loaf cools for 10 minutes in the pan, whisk the confectioners' sugar and orange juice together. Remove the loaf from the pan and place it on a wire rack. Pour the glaze over the warm bread. Garnish with the remaining zest.