This bread is delicate and sweet, with tart little cranberry presents wrapped in a silky Grand Marnier glaze…perfect for Christmas breakfast. I make it in three four-cup capacity loaf pans.
1 ½ cups unsalted butter, softened, plus more for buttering pan
1 ½ cups sugar
1 cup orange juice
1 cup sour cream
2 TBS freshly grated orange zest
2 tsp vanilla extract
4 cups all-purpose flour
1 TBS baking powder
½ tsp salt
1 ½ cups dried cranberries
2 cups powdered sugar
7 to 8 TBS Grand Marnier
Preheat oven to 330°F. Butter three 4-cup-capacity loaf pans (or two 6-cup-capacity or six 2-cup-capacity).
With an electric or standing mixer on medium speed, cream butter and sugar together in a large bowl until pale and fluffy, about three minutes. Add eggs one at a time, mixing well after each. Add orange juice, sour cream, orange zest and vanilla; mix well 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 over mix. Pour batter into prepared loaf pans. Bake until a toothpick inserted into centers of breads comes out clean, between 60 to 70 minutes depending upon the size of the pan.
Meanwhile, in a small bowl, whisk together powdered sugar and Gran Marnier. Glaze should have consistency of thick maple syrup. If it is too thick, thin with more Grand Marnier.
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.