Cranberry-Orange Bread with Grand Marnier Glaze

Recipe Credit

1 cup unsalted butter, softened, plus more for buttering pan
1 cup sugar
4 eggs
1 cup fresh squeezed orange juice
1 cup whole cranberry sauce
2 tablespoons freshly grated orange zest
2 teaspoons vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups powdered sugar
7 to 8 tbsp. Grand Marnier or other orange liqueur

Preheat oven to 350°. Butter two 6-cup-capacity loaf 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, cranberry sauce, orange zest, and vanilla; mix until blended.

In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture 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

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