Best 8 Cranberry Orange Bread With Grand Marnier Glaze Recipes

CRANBERRY-ORANGE BREAD WITH GRAND MARNIER GLAZE

Steps:

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

CRANBERRY ORANGE BREAD WITH GRAND MARNIER GLAZE

Steps:

• Preheat the oven to 330°F. (yep, you read that correctly!). Spray two 5x8-inch loaf pans nonstick spray (or, if making mini loaves, spray six 2-cup capacity pans).
• With an electric or standing mixer on medium speed, combine the butter and sugar together in a large bowl until pale and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each. Add the orange juice, sour cream, orange zest, and vanilla; mix until blended.
• In a separate bowl, whisk together the flour, baking powder, and salt. Add the flour mixture and cranberries to the wet ingredients and mix just until the dry ingredients are absorbed; do not overmix.
• Divide the batter evenly between the prepared loaf pans. Bake until a toothpick inserted into center of the breads comes out clean, 70 to 75 minutes for large loaves and 55 to 60 minutes for mini loaves.
• Meanwhile, in a small bowl, whisk together the powdered sugar and 6 tablespoons Grand Marnier (or orange juice). The glaze should have the consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tablespoon or two of the liqueur.
• Let the loaves cool in the 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 the tops of the loaves. Drizzle with Grand Marnier glaze so that it coats the top, runs down the sides, and seeps through the holes.
• Let the loaves cool completely, then slice and serve, or wrap and freeze.

CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan.
• Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CRANBERRY ORANGE BREAD WITH GRAND MARNIER GLAZE

Steps:

• 1. Move oven rack to low position so that top of pan will be in center of oven. Preheat oven to 350ºF. Grease bottom only of a loaf pan, 8 1/2x4 1/2x2 inches.
• 2. Stir together cranberries, sugar, oil, milk, orange extract, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pan.
• 3. Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack.
• 4. Meanwhile, in a small bowl, whisk together powdered sugar and Grand Marnier, a tablespoon at a time. Glaze should be the consistency of corn syrup.
• 5. Loosen sides of loaves from pan; remove from pan and place top side up on wire rack. Place wire rack over a cookie sheet.
• 6. With a skewer, poke deep holes in top of loaf (about 10 holes evenly spaced). Drizzle with glaze so that it coats the top, runs down the sides and seeps through the holes.
• 7. Cool completely before slicing.

CRANBERRY-ORANGE BREAD WITH GRAND MARNIER GLAZE

Steps:

• Preheat oven to 330°. Butter two 6-cup-capacity loaf pans (or, if making the mini loaves, butter six 2-cup-capacity pans.
• 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 tablespoons Grand Marnier. Glaze should have consistency of thick maple syrup or corn syrup. If it is too thick, thin with an additional tablespoons 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.

GRAND MARNIER CRANBERRY POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a microwave-safe bowl, toss cranberries with Grand Marnier; microwave, covered, on high just until heated through. Cool slightly., In a large bowl, beat butter, cream cheese and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with yogurt, beating well after each addition. Drain cranberries; fold cranberries into batter., Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix Grand Marnier and enough confectioners' sugar to reach a drizzling consistency. Spoon over cake.

CRANBERRY ORANGE QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
• In a large bowl, stir together the flour, baking powder, baking soda, salt, and white sugar. Mix in the melted butter until the mixture looks crumbly. Stir in the cranberries and oranges. In a separate bowl or large measuring cup, whisk together the eggs, milk, sour cream, vanilla and orange extract. Pour the liquid ingredients into the bowl with the dry ingredients and stir just until blended. Divide the batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely.

ORANGE CRANBERRY BREAD

Steps:

• In a large bowl, combine the flour, sugars, baking powder, salt, cinnamon and nutmeg. Whisk the egg, milk, orange juice, oil and orange zest; stir into dry ingredients just until blended. Fold in the cranberries and apple., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap cooled loaves in foil and freeze. To use, thaw at room temperature.