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Oven to 350 degrees. lightly mist two 8 1/2x4 loaf pans with vegetable oil spray. Line each pan with parchment paper and mist the paper with the vegetable oil. Whisk together the eggs and 1 3/4 c sugar in a large mixing bowl. Add the oil and combine thoroughly. Stir in the sour cream and orange zest. Sift together the 4 dry ingredients in a bowl. Fold into the batter and stir until just incorporated. Fold in the cranberries and nuts just to combine. Pour half the batter into each prepared pan and bake for 45-55 minutes or until toothpick comes out clean. If the top of the bread browns too quickly, loosely cover the loaf with foil. Transfer teh pans to a cooling rack. Combine the orange juice and remaining sugar in a saucepan and cook over medium heat until the sugar dissolves. Brush glaze over the hot bread. Cool 30 minutes, and then gently remove from the pans. Cool completely. Covered with plastic wrap, the loaves can be in the fridge 3-4 days or frozen 1 month.
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