Combine sugar and orange zest. Mix until sugar takes on an orange color; set aside.
In a separate bowl, beat sour cream, milk, orange juice, vegetable oil, eggs, and almond extract on low just until combined.
Whisk together flour, baking powder, and salt.
Add dry ingredients plus orange sugar mixture to wet ingredients.
Mix on low until smooth.
Toss 1½ tbsp flour with cranberries. This will prevent the cranberries from moving too much.
Fold in cranberries with bread batter.
Grease and lightly flour a 9x5 loaf pan.
Evenly spread batter into pan.
Preheat oven to 350°F. Bake for 70-85 minutes or until a toothpick inserted in the center comes out clean (mine took 79 minutes). Tent with foil last 15 minutes of baking.
Allow to cool 10 minutes then flip upside down to remove. Place on a cooling rack.
Mix together orange glaze ingredients. Once completely cool, drizzle over bread. Slice into 12 slices.