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Cranberry Orange Bread with Grand Marnier Glaze Recipe

Ingredients

How to make it

  • 1. Preheat oven to 330°. Butter two 6-cup-capacity loaf pans (or, if making the mini loaves, butter six 2-cup-capacity pans).
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. Meanwhile, in a small bowl, whisk together powdered sugar and 7 tbsp. Grand Marnier. Glaze should have consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tbsp. of liqueur.
  • 6. Let loaves cool in pans for 10 minutes, then remove and transfer to a cooling rack set over a large baking sheet. With a thin skewer or long toothpick, poke deep holes in tops of loaves. Drizzle with Grand Marnier glaze so that it coats the top, runs down the sides, and seeps through the holes.
  • 7. Let loaves cool completely, then slice and serve, or wrap and freeze (see Notes).

Reviews & Comments 1

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    " It was good "
    swiftset ate it and said...
    Made this tonight. It came out delicious ... I think next time if I'm adventurous, I may try using baking soda instead of baking powder, since the batter has so many acidic ingredients already, why not take advantage of the situation? I used both this time (1 tsp baking soda) and they puffed up a bit too much. Probably 2 tsp baking soda alone should do the trick.

    I substituted a soaking glaze for the hard glaze: 1/2 c butter and 1/c triple sec (Grand Marnier's the same type of liquor, Curacao, so you may as well use a cheaper generic triple sec) heated until incorporated. Poke holes in the hot loafs and drizzle half the mixture on it, wait until it's absorbed, then drizzle the remainder. I suspect something like this is how the commercial bakeries get their loaf tops to be soft, which I really like.

    Anyhoo, thanks for the recipe!
    Was this review helpful? Yes Flag
  • gardener61 16 years ago
    One of hubbys favorite combinations, cranberry and orange. Bookmarked it,thanks for posting!
    Was this review helpful? Yes Flag

The Cook

hayleesgrandma Waldron, AR

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