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Orange Cranberry Quick Bread
Ingredients
1 1/2 cups butter, softened
1 1/2 cups sugar
4 eggs
1 cup orange juice
1 cup sour cream
1 tablespoon 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 tablespoons to 8 Grand Marnier or other orange liqueur
Preparation
1
Preheat oven to 350 F. Butter two loaf pans.
2
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.
3
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.
4
Pour batter into prepared loaf pans. Bake for 1 hour or until a toothpick inserted in centers of breadcomes out clean.
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 bakingsheet. 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 orwrap and freeze.
