Preparation

• Make the compote. In a medium saucepan, stir together all compote ingredients. Bring to a simmer over medium heat, then cook for 8-12 minutes, stirring occasionally, until the berries begin to break down. Once thickened, remove from heat and let cool completely.
• Preheat your oven to 350 degrees F. Line loaf pan with parchment paper, leaving a 2 inch overhand along the long sides for easy removal.
• Make the orange loaf batter. Combine sugar and orange zest in a large bowl and rub them together until fragrant. Add eggs and whisk until dissolved. Add melted butter, oil, vanilla, sour cream and milk and whisk to blend well.
• Sift flour, baking powder, baking soda, and salt into a medium bowl. Add half of the flour mixture and fold it in gently. Mix in remaining flour until evenly combined. Transfer ¾ cup of batter to a small bowl and mix in ⅓ cup of cranberry compote.
• Add whole cranberries to the remaining batter and fold them in. Spread just over half of this batter into the base of the lined pan. Spoon the cranberry batter over top and spread it out. Spoon the remaining base batter over top and spread it out then run a knife through it to swirl the two batters together.
• Run your spatula down the middle lengthwise for a nice split down the center of the loaf. Bake for 40-50 minutes until a skewer comes out clean. Transfer pan to a rack to cool 10 minutes. Lift the cake out of the pan and let cool completely on the rack.
• Make the icing. Combine icing sugar, orange juice and cranberry compote in a medium bowl and whisk until smooth. Pour the icing over the loaf and let it set until the icing dries out. Slice and serve!