Cranberry Orange Bread

3 sticks butter, room temperature
1 1/2 c. sugar
4 eggs
1 c. orange juice
1 c. sour cream
2 T. orange zest
2 t. vanilla or orange extract
4 c. SR flour
1 1/2 c. dried cranberries or craisins
Glaze
2 c. powdered sugar
6-8 T. grand marnier, or orange juice
OR
cranberry pecan spread (separate recipe)

Preheat oven to 330 degrees. Spray two loaf pans, or mini loaf pans, unless using disposable ones. Combine butter and sugar with mixer on medium speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, mixing well after each. Add orange juice, sour cream, zest, and vanilla. Mix until blended. Add flour, 1 c. at a time. Add craisins. Mix until absorbed, but don't overmix. Divide batter evenly into pans. Bake until toothpick comes out clean, 60-65 minutes for large loaf pans, or 45-50 minutes for mini loaves (Less time if you're not going to be using the glaze, it makes it too dry otherwise). In a small bowl, whisk together 6 T. grand marnier or orange juice and powdered sugar. The glaze should have the consistency of thick syrup. If it is too thick, add more juice. Let loaves cool 10 minutes, then remove from pans and invert onto plate or cookie sheet. Poke holes deep into the top of the loaves and drizzle the glaze on top, allowing to run down the sides and into holes. Cool completely. Slice and serve or wrap and freeze.