Posted by Tara on Sunday, December 7th, 2014
You are going to have to try this recipe to believe how moist and tart and tangy and tantalizing the taste is. And this bread is so festive and can be made into 2 regular size loaves or 6 mini loaves – either size suitable for gift giving at Christmas time. Use Bob’s Gluten Free Baking Mix for a Gluten Free bread or just use plain flour if you prefer. I think this recipe was originally in Sunset Magazine but I’ve adapted here just a bit by using fresh instead of dried cranberries and gluten free baking mix.
- 3 sticks soft butter
- 1 1/2 cups sugar
- 4 eggs
- 1 cup orange juice
- 1 cup sour cream
- 2 Tablespoons orange zest
- 2 teaspoons vanilla extract
- 4 cups flour (all purpose or Bob’s Gluten Free Baking Mix)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups fresh cranberries
- 1 cup chopped nuts (optional)
- For the glaze:
- 2 cups powdered sugar
- 7-8 Tablespoons Grand Marnier or Orange Juice
- 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. Refrigerate or freeze leftover bread.
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