Cranberry-Orange Bread w/Grand Marnier Glaze
Super moist bread with a kick of Grand Marnier. I make these a mini-loaves and give them away to my friends and neighbors.
Ingredients
- 1 1/2 cups unsalted butter softened, plus more for buttering pan
- 1 1/2 cups sugar
- 4 eggs
- 1 cup orange juice
- 1 cup sour cream
- 2 tbs freshly grated orange zest
- 2 tsp vanilla extract
- 4 cups all-purpose flour
- 1 tbs baking powder
- 1/2 tsp salt
- 1 1/2 cups dried cranberries
- 2 cups powdered sugar
- 7 to 8 tbs Grand Marnier or other orange liqueur
Instructions
- Preheat oven to 330°. Butter two 6-cup capacity loaf pans (or, if making the mini loaves, butter six 2-cup capacity pans).
- With an electric or standing mixer on medium speed, cream butter and sugar together in a large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Add orange juice, sour cream, orange zest and vanilla; mix until blended.
- In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture and cranberries to wet ingredients and mix just until dry ingredients are absorbed; do not overmix.
- Pour batter into prepared loaf pans. Bake until a toothpick inserted in centers of breads comes out clean, 70 to 75 minutes for large loaves and 60 minutes for mini loaves.
- Meanwhile, in a small bowl, whisk together powdered sugar and 7 tbs Grand Marnier. Glaze should have consistency of thick maple syrup. If it is too thick, thin with an additional tbs of liqueur.
- Let loaves cool completely, then slice and serve, or wrap and freeze.
- Chef's Notes: Loaves can be made up to 1 month ahead and frozen. Bake and glaze loaves and allow them to cool completely. Wrap tightly with plastic wrap, put in a zip-lock bag and freeze. When ready to serve, remove from freezer and defrost at room temperature.
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