Instructions:
For the Bread:
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the sour cream and milk until well combined.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the cranberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
For the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled cranberry bread.
If desired, garnish with extra cranberries on top of the glaze.
Serve:
Allow the glaze to set before slicing the bread. Enjoy your delicious cranberry bread with a sweet vanilla glaze!
