Monday, November 30, 2009
ORANGE-CRANBERRY BREAD with GRAND MARNIER GLAZE
1 - 1/2 cups butter, softened
1 - 1/2 cups sugar
1 cup orange juice
1 cup sour cream
1 tablespoons freshly grated orange zest
2 teaspoons vanilla
4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 - 1/2 cups dried cranberries
2 cups powdered sugar
7 to 8 tablespoons Grand Marnier or other orange liqueur
Preheat oven to 350 F. Butter two loaf pans.
In a medium bowl, cream together butter and sugar at medium speed, 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 over mix.
Pour batter into prepared loaf pans. Bake for 1 hour or until a toothpick inserted in centers of bread comes out clean.
Meanwhile, in a small bowl, whisk together powdered sugar and 7 tablespoons Grand Marnier. Glaze should have consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tablespoon of liqueur.
Let loaves cool in pans for 10 minutes, then remove and transfer to a cooling rack set over a 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.
Makes: 2 large loaves or spread the joy with 6 mini loaves.
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 zip-lock plastic bags and freeze. When ready to serve, remove from freezer and defrost at room temperature.