1. Preheat oven to 350°F (175°C). Lightly grease or line 4–6 mini loaf pans with parchment paper.

2. In a large bowl, cream the softened butter and sugar until light and fluffy.

3. Beat in the eggs one at a time, followed by the vanilla extract.

4. Mix in sour cream and orange zest until smooth.

5. In a separate bowl, whisk flour, baking powder, baking soda, and salt.

6. Add dry ingredients to wet mixture alternately with the orange juice. Stir gently to combine. Do not overmix.

7. Toss cranberries with 1 teaspoon flour, then fold them into the batter.

8. Divide batter into mini loaf pans, filling each 3/4 full. Smooth the tops.

9. Bake for 28–35 minutes, or until a toothpick inserted in the center comes out clean.

10. Cool loaves in pans for 10 minutes, then transfer to wire rack.

11. Mix powdered sugar and orange juice to create glaze. Drizzle over cooled loaves.

12. Top with additional zest if desired.