• Preheat the oven to 325°F (or 350°F if your oven runs cool). Grease and line a loaf pan.
• In a mixing bowl, sift together the flour, salt, baking soda, baking powder, and pumpkin pie spice.
• In another large bowl, cream together butter, white sugar, and brown sugar for 2 minutes until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• Mix in vanilla, sour cream, and pumpkin purée until smooth.
• Gradually add the dry ingredients in thirds, mixing on low speed until a smooth batter forms.
• Pour the batter into the prepared loaf pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
• Cool completely before glazing.

Make the Cranberry Glaze:

• In a small saucepan over medium heat, combine cranberries and orange juice.
• Cook until cranberries pop and break down, about 5–7 minutes, stirring occasionally.
• Stir in 2 tbsp of water, then remove from heat and strain to remove skins.
• Whisk the cranberry jelly with powdered sugar, cornstarch, and salt until smooth.
• Adjust consistency with more powdered sugar if needed. Cool before drizzling over the loaf.