1. Preheat oven to 350 degrees F.
2. Coat a 9-inch by 5-inch nonstick loaf pan with nonstick cooking spray. (If your pan is not nonstick, either coat with butter and flour, or line with parchment, leaving an overhang to lift the bread out after baking.)

For the walnuts:

1. Roast walnuts on a baking sheet for a few minutes until they are toasty and fragrant. Be careful not to over-darken them.
2. Remove from oven and chop coarsely.

For the Cranberry Orange Walnut Bread:

1. Whisk the eggs in a medium sized bowl. Add the orange zest, orange juice, sour cream, and vanilla and whisk to combine.
2. Combine the flour, sugar, salt, and baking powder in a large mixing bowl or bowl of food processor.
3. Cut the butter into small cubes.
4. With a pastry cutter, or pulsing with a food processor, cut the butter into the flour mixture until it is the texture of a coarse meal. (See photo)
5. Gently fold the wet ingredients into the dry ingredients with a wooden spoon or rubber spatula until just combined. Do not over mix.
6. Gently fold in the chopped cranberries and ¾ cup roasted walnuts.
7. Pour batter into prepared pan and bake for about an hour, until golden brown and a toothpick inserted into the middle comes out clean.
8. Let cool 5 minutes, then remove from pan. Let cool on baking rack.
9. When cake is cool, spoon over some of the glaze. Let sit for a few minutes, then spoon over more of the glaze. Any leftover glaze can be served on the side with the bread.

For the Orange Walnut Glaze:

1. Combine confectioner’s sugar, orange zest, and orange juice in a bowl. Add the juice slowly until the desired consistency is reached, like a thick syrup. You may not use all of the juice. Whisk until smooth.
2. Stir in 1/2 cup roasted walnuts.