Cranberry Orange Bread with Orange Liquer Glaze
- Number of Servings: 7
Ingredients
1 1/2 cups unsalted butter, softened, plus more for buttering pan1 1/2 cups sugar 4 eggs 1 cup orange juice1 cup sour cream 2 tablespoons freshly grated orange zest2 teaspoons vanilla extract4 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt1 1/2 cups dried cranberries2 cups powdered sugar7 to 8 tbsp. Grand Marnier or other orange liqueur
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 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.
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.
Let loaves cool completely, then slice and serve, or wrap and freeze
Serving Size: Makes 6-7 Mini Loaves-7 to 8 slices each
Number of Servings: 7
Recipe submitted by SparkPeople user CPERRAULT912.
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 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.
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.
Let loaves cool completely, then slice and serve, or wrap and freeze
Serving Size: Makes 6-7 Mini Loaves-7 to 8 slices each
Number of Servings: 7
Recipe submitted by SparkPeople user CPERRAULT912.
Nutritional Info Amount Per Serving
- Calories: 1,124.8
- Total Fat: 49.0 g
- Cholesterol: 235.1 mg
- Sodium: 442.9 mg
- Total Carbs: 152.9 g
- Dietary Fiber: 3.2 g
- Protein: 12.5 g
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