Cranberry- Orange Bread with Grand Marnier Glaze
Cranberry- Orange Bread with Grand Marnier Glaze could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 510 calories, 6g of protein, and 22g of fat. For $1.11 per serving, you get a bread that serves 16. 51 person have tried and liked this recipe. If you have powdered sugar, dried cranberries, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 35 minutes. It is brought to you by Recipe Girl. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is not so tremendous. Try Cranberry-Orange Bread with Grand Marnier Glaze, Roast Chicken With Grand Marnier Glaze, and Grand Marnier Cranberry Sauce for similar recipes.
Servings: 16
Preparation duration: 25 minutes
Cooking duration: 70 minutes
Ingredients:
1 tablespoon baking powder
1 1/2 cups dried cranberries
4 large eggs
4 cups all-purpose flour
7 to 8 tablespoons Grand Marnier or other orange liqueur
1 1/2 cups granulated white sugar
1 cup orange juice
2 tablespoons freshly grated orange zest
2 cups powdered sugar
1/2 teaspoon salt
1 cup sour cream
1 1/2 cups unsalted butter, softened, plus more for buttering pan
2 teaspoons vanilla extract
Equipment:
loaf pan
oven
bowl
whisk
toothpicks
baking sheet
wire rack
skewers
Cooking instruction summary:
1. Preheat oven to 330°F. (yep, you read that correctly!). Butter two 5x8-inch 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 the 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 55 to 60 minutes for mini loaves.5. 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.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.
Step by step:
1. Preheat oven to 330°F. (yep, you read that correctly!). Butter two 5x8-inch 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.
3. Add eggs, one at a time, mixing well after each.
4. Add orange juice, sour cream, orange zest, and vanilla; mix until blended.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Add flour mixture and cranberries to wet ingredients and mix just until dry ingredients are absorbed; do not overmix.
7. Pour batter into prepared loaf pans.
8. Bake until a toothpick inserted in centers of breads comes out clean, 70 to 75 minutes for large loaves and 55 to 60 minutes for mini loaves.
9. 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.
10. 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.
11. Drizzle with Grand Marnier glaze so that it coats the top, runs down the sides, and seeps through the holes.
12. Let loaves cool completely, then slice and serve, or wrap and freeze.
Nutrition Information:
