Rating: 4.5 stars
42 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 2
  • 4 star values: 9
  • 5 star values: 28

This bread is a versatile, easy-to-make crowd-pleaser, delicately laced with Grand Marnier and studded with tart dried cranberries and orange zest. You can vary the size: Make 2 large loaves, or spread the joy with 6 mini loaves.

Stephanie Dean
This Story Originally Appeared On sunset.com

Gallery

Leigh Beisch

Recipe Summary

prep:
1 hr 45 mins
total:
1 hr 45 mins
Yield:
Makes 2 regular loaves or 6 mini loaves; 12 servings per large loaf
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 330°. Butter two 6-cup-capacity loaf pans (or, if making the mini loaves, butter six 2-cup-capacity pans).

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  • 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 (see Notes).

  • Note: Nutritional analysis is per serving.

Chef's Notes

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.

Nutrition Facts

344 calories; calories from fat 39%; protein 3.7g; fat 15g; saturated fat 9g; carbohydrates 47g; fiber 1g; sodium 133mg; cholesterol 72mg.
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