29 November, 2012

Cranberry - Orange Bread with Grand Marnier Glaze

Cranberry - Orange Bread
with Grand Marnier Glaze ingredients
Makes 2 regular loaves for 24 servings
1.5 cups unsalted butter, softened + more for buttering pans
1.5 cups sugar
4 eggs
1 cup orange juice
1 cup sour cream
2 Tbsp freshly grated orange zest
2 tsp vanilla extract
4 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1.5 cups Craisins (sweetened, dried cranberries)
Grand Marnier Glaze

Notes:  You can freeze loaves up to 1 month ahead.

Directions
Preheat oven to 330ºF (or 305ºF for dark pans). Butter 2 (6-cup each) loaf pans and set aside.

In a large bowl with an electric mixer on Medium speed, cream butter and sugar together 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; 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, about 70 to 75 minutes.

Meanwhile, prepare Grand Marnier Glaze.

Cool loaves 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 Grand Marnier Glaze so that it coats the top, runs down the sides, and seeps through the holes.

Cool loaves completely; then slice and serve or wrap and freeze. (See Note.)

To freeze completely cooled loaves, wrap tightly with plastic wrap and put in zip-lock plastic bags; freeze. When ready to serve, remove from freezer and defrost at room temperature.


The Cranberry-Orange Bread with Grand Marnier Glaze recipe is from the Editors of Sunset, The Sunset Cookbook: Over 1,000 Fresh, Flavorful Recipes for the Way You Cook Today (Birmingham: Oxmoor House, 2010).

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