Cranberry Orange Bread

For the Cranberry Orange Bread:
Preheat the oven to 350 degrees (F). Spray a 9×5-inch loaf pan with non-stick cooking spray. Set aside until needed. 
In a small bowl, stir together the sour cream, orange zest, orange juice, and oil. Set aside until needed. 
In a large bowl, whisk together the flour, salt, cinnamon, nutmeg, cardamon, baking powder and baking soda. Set aside. 
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter until smooth. Add in both sugars and continue beating until light and fluffy, about 3 minutes. 
Add in the eggs, one at a time, beating well after each addition. 
On low speed, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, mixing just until combined. Do not over mix. 
Turn the mixer off and use a rubber spatula to gently stir in cranberries and nuts. Do not over mix.
Scrape the batter into the prepared pan and spread evenly with a rubber spatula. Sprinkle the top with sparkling sugar (I like to press a few extra whole cranberries and pecans on top too, if you have extra). 

Bake for 30 minutes, then reduce the heat to 325° F. Continue to bake until golden brown and a toothpick inserted into the center of the loaf comes out clean, about 45 minutes longer. 
Cool the loaf in the pan for about 10 minutes, then turn out onto the rack and cool at least 1 hour before glazing and serving.


For the Orange Glaze:
In a large liquid measuring cup or bowl, combine the sugar, orange juice, and salt. The mixture should be super thick and just barely pourable. If the glaze is too thick, add more orange juice, a teaspoon at a time. If the glaze is too thin, add more confectioners’ sugar, a Tablespoon at a time. 
Drizzle (zigzag) the glaze over the cooled cake and allow it to set for 20 minutes. Then slice and serve!