• Preheat the oven to 350°F. Lightly grease or butter a 9x5x3-inch loaf pan (preferably a light-colored one). Set aside.
• Combine the flour, baking soda, baking powder, ground cinnamon, and salt in a bowl. Stir in the chopped cranberries. (You can also fold the cranberries with the pecans later).
• Beat together the sour cream, sugar, eggs, oil, and vanilla until well blended.
• Slowly add the flour mixture to the egg mixture stirring as you go until everything is mixed through.
• Fold in half the nuts into the batter. Reserve the other half as topping.
• Transfer the batter into the greased loaf pan.
• Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. If it’s browning a little too much on the top, cover with a tent foil and continue to bake until fully cooked.
• Cool in the loaf pan for about 10-15 minutes and then transfer to a wire rack to cool completely.

For the praline sauce

• In a small saucepan, place the butter and brown sugar and melt using medium heat. Cook until it starts to bubble and the sugar and butter have completely mixed together. Remove from heat and then drizzle over the bread. Cool completely. You can also opt to let the bread completely cool first and then drizzle the buttery topping afterward.