Preheat oven to 325°F. Prepare 8 in. x 4 in. loaf pan with vegetable pan spray.
For streusel, stir together melted butter, flour, sugar and pecans in small bowl until mixture is sandy.
For cake, stir together flour, salt, baking powder and baking soda in medium bowl.
In large bowl, beat butter, sugar and orange zest with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and beat until well combined. Add flour mixture alternately with sour cream, beating until nearly combined. Add cranberries and beat until just combined. Spread batter into prepared pan and cover completely with streusel.
Bake 70-80 minutes or until toothpick inserted into the center of the cake comes out clean. Cool in pan on cooling grid 10 minutes; remove and cool completely on cooling grid.