Preheat oven to 350 degrees. Thoroughly grease and flour a loaf pan. Set aside.

In the bowl of a stand mixer, cream together butter, granulated sugar and brown sugar until creamy, about 5 minutes.

Reduce speed and add eggs, one at a time, mixing well between each addition. Scrape down the sides of the bowl, then carefully add 1/2 cup eggnog, sour cream, vanilla extract and orange zest. Mix until fully combined.

In a medium bowl, whisk together 1 3/4 cups of flour, baking soda, baking powder and salt.

At a low speed, carefully add flour mixture to butter mixture. Continue mixing until fully combined.

Toss cranberries in 1/4 cup of flour and evenly coat. Fold cranberries into batter. Spoon batter into the prepared loaf pan.

Bake for 45-55 minutes until a toothpick inserted comes out clean. Cool on a wire rack for 15 minutes, then remove from the pan and cool completely.

In a small bowl whisk together remaining 1/4 cup eggnog and 1/4 cup sifted powdered sugar. Continue adding powdered sugar until you get the glaze consistency you want (I went for a thin glaze) Pour glaze over the top of the loaf.