2 and 1/4cupsall-purpose flour, spooned and leveled
1/4cupunsalted butter, melted and cooled
3tablespoonscanola oil, or vegetable oil
1/4cuppacked brown sugar
2large eggs, room temperature
1tablespoonsfresh orange juice
2tablespoonsgrated orange zest
1/2cupsour cream, room temperature
1/2cupbuttermilk, room temperature
1 and 1/2cupchopped cranberries, tossed with 2 teaspoons of flour, fresh or frozen
For the Glaze
2tablespoonsfresh orange juice
1 and 1/4 to 1 and 1/2cupicing sugar, sifted
Preheat the oven to 350F degrees. Line a 9x3x5 inch loaf pan with parchment paper, or grease and flour.
In a large bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
In a separate large bowl using a hand-held or stand electric mixer, beat together the butter, oil and sugars on medium speed until combined (about 2 minutes). Add in the vanilla and eggs and continue beating (about 30 more seconds).
Turn off the mixer and stir in the fresh orange juice, orange zest & sour cream. Then very carefully fold in the flour mixture until almost combined, followed by the buttermilk and cranberries using a large wooden spoon or rubber spatula. Only fold the batter together until it looks just combined - having a few lumps in the batter is ok.
Pour/spoon the batter into your prepared loaf pan and bake for 50 minutes to 1 hour, or unit an inserted toothpick comes out clean. Allow to cool completely in the loaf pan.
Once cooled make the glaze. Whisk together the fresh orange juice and the sifted icing sugar together until no lumps remain. Remove the loaf from its pan, and drizzle the glaze over top.