Preheat the oven to 325 degrees.
Grease and flour a 9" x 5" loaf pan.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar for 3-6 minutes until extremely pale and light and fluffy.
Add the eggs, one at a time, mixing just until the yellow yolk is combined after each addition.
Add the sour cream, orange juice, and orange zest and continue mixing just until combined.
Fold in the dry flour mixture by hand, stirring only until just combined.
Toss the cranberries in 2 teaspoons of flour and DIVIDE. Gently fold in 1.5 cups of berries into the batter just until incorporated. Do not over mix.
Pour the batter into the loaf pan.
Sprinkle the remaining 1/2 cup of cranberries over the top of the batter.
Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
Cool in the loaf pan for 15 minutes, run a knife around the outside edge, and then turn out to a cooling rack to finish cooling.