1 1/2 c. unsalted butter (softened)
1 1/2 c. sugar
4 eggs
1 c. orange juice
1 c. sour cream
2 T. fresh grated orange zest
2 t. vanilla extract
4 c. flour
1 T. baking powder
1/2 t. salt
1 1/2 c. dried cranberries
2 c. powdered sugar
7-8 T. Grand Marnier
1 1/2 c. sugar
4 eggs
1 c. orange juice
1 c. sour cream
2 T. fresh grated orange zest
2 t. vanilla extract
4 c. flour
1 T. baking powder
1/2 t. salt
1 1/2 c. dried cranberries
2 c. powdered sugar
7-8 T. Grand Marnier
1. Preheat oven to 330 degrees. Will make either 2 large loaf pans, 3 medium or 6 small pans.
2. 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.
3. In a separate bowl whisk together flour, baking powder, and salt. Add flour mixture and cranberries to wet ingredients; do not overmix.
4. Bake bread. 60-70 minutes for large loaves, adjust for others. I usually bake the medium size for 45 minutes, but the temperature is a little lower on this recipe so just check it after 45 minutes.
5. Meanwhile in a bowl, whisk together powdered sugar and 7 T. 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 holes in tops of loaves. Drizzle the 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 (see Notes)
Variation:
Substitute 1 c. milk for the orange juice, omit the orange zest, and substitute 2 t. almond extract for the vanilla. Substitute 1 1/2 c. halves tart dried cherries for the dried cranberries. Add 1 c. chopped almonds in step 3 when you add the cherries, bake as directed. To make the glaze, substitute 6-7 T. amaretto for the Grand Marnier.
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.
I have made these for the holidays and they are good.
2. 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.
3. In a separate bowl whisk together flour, baking powder, and salt. Add flour mixture and cranberries to wet ingredients; do not overmix.
4. Bake bread. 60-70 minutes for large loaves, adjust for others. I usually bake the medium size for 45 minutes, but the temperature is a little lower on this recipe so just check it after 45 minutes.
5. Meanwhile in a bowl, whisk together powdered sugar and 7 T. 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 holes in tops of loaves. Drizzle the 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 (see Notes)
Variation:
Cherry-Almond Bread with Amaretto Glaze
Substitute 1 c. milk for the orange juice, omit the orange zest, and substitute 2 t. almond extract for the vanilla. Substitute 1 1/2 c. halves tart dried cherries for the dried cranberries. Add 1 c. chopped almonds in step 3 when you add the cherries, bake as directed. To make the glaze, substitute 6-7 T. amaretto for the Grand Marnier.
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.
I have made these for the holidays and they are good.
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