Eggnogg Glaze: Combine 2 cups powdered sugar with 1/4 cup eggnogg. Drizzle over cooled bread.
Preheat oven to 350 degrees. Grease and flour a Bundt pan, set aside.In a large bowl, stir together the flour, baking powder, baking soda, salt and brown sugar. Mix in the melted butter until the mixture looks crumbly.Add the zest of both oranges; peel and chop oranges, and then add to batter. Stir in cranberries and white chocolate chips.In a separate bowl, whisk together the eggs, milk, sour cream, and vanilla extract. Pour the liquid ingredients into the bowl with the dry ingredients and stir just until blended.Pour batter into the prepared Bundt pan, and bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.Drizzle Eggnog Glaze over cooled bread; store in refrigerator.