Preheat your oven to 350°F. Butter an 8.5 x 4.5-inch loaf pan and dust with flour, tapping out any excess.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.

In a large mixing bowl, combine the granulated sugar, brown sugar, and orange zest (reserving 1 tsp. for the glaze). Using your fingers, rub the zest into the sugars for about 1 minute until fragrant and the sugar looks slightly damp — this releases the orange oils for more intense flavor.

Add the softened butter to the sugar mixture and beat on medium-high speed for 2-3 minutes until light and fluffy. Beat in the eggs one at a time, followed by the sour cream, orange juice, and vanilla extract, mixing until smooth.

Add the flour mixture to the wet ingredients and mix on low speed just until incorporated. Be careful not to overmix.

Coarsely chop half of the cranberries, leaving the other half whole. In a small bowl, toss all the cranberries with 1/2 tbsp. flour to coat. Gently fold the coated cranberries into the batter until evenly distributed.

Pour the batter into the prepared pan and spread evenly. Bake for 45-55 minutes, until golden on top and a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent loosely with foil around the 30-minute mark.

Let the bread cool in the pan for 10-15 minutes, then run a knife around the edges and transfer to a wire rack to cool completely before glazing.

In a small bowl, whisk together the powdered sugar, orange juice, and reserved orange zest until smooth. The glaze should be thick but pourable — add more orange juice a little at a time if needed.

Drizzle the glaze over the completely cooled bread. Let set for 10-15 minutes before slicing.