Ingredients: |
Ingredients: 1.5 cups unsalted butter, softened, plus more for buttering pan
1.5 cups sugar
4 eggs
1 cup orange juice
1 cup sour cream
2 tbsp. freshly grated orange zest
2 tsp. vanilla
4 cups all-purpose flour
1 tbsp. baking powder
½ tsp salt
1.5 cups dried cranberries
2 cups powdered sugar
7-8 tbsp. Grand Marnier or other orange liqueur
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Directions: |
Directions:Preheat oven to 330 degrees. Butter two 6 cup capacity loaf pans, or if making mini loaves, butter six 2 cup capacity pans.
With an electric mixer on med. Speed, cream butter and sugar together in a large bowl until pale and fluffy, about 3 min. Add eggs one aat a time, mixing well after each. Add orange juice, zest, sour cream, and vanilla. Mix until blended.
In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture and cranberries to wet ingredients are absorbed; do not over mix
Pour batter into prepared loaf pans. Bake until a toothpick inserted in centers of breads comes out clean. 70-75 minutes for large loaves, or about 60 min. for smaller loaves.
Meanwhile in a small bowl, whisk together powdered sugar and 7 tbsp. of Grand Marnier. Glaze should have the consistency of thick maple syrup or corn syrup. If it is too thick, thin with additional tbsp of liqueur.
Let loaves cool in pans for 10 min., then remove and transfer to a cooling rack set over a large baking sheet. With a thin skewer or long toothpick, poke deep holes into the tops of the loaves. Drizzle with Grand Marnier glaze so it coats the top, runs down the sides and seeps into the holes.
Per serving: 344 cal. 39% from fat 15 gr. Fat, 9 sat. fat |
This recipe for Cranberry-orange bread with Grand Marnier glaze is from