Cranberry Orange Bread With Grand Marnier Glaze
fresh cranberries (thawed and drained, if frozen)
all purpose flour
coarsely chopped pecans or walnuts
FOR THE GLAZE:
grand marnier (or orange liqueur)
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.
Stir together cranberries, sugar, oil, milk, orange extract, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pan.
Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack.
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.
Loosen sides of loaves from pan; remove from pan and place top side up on wire rack. Place wire rack over a cookie sheet.
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.
Cool completely before slicing.
Last Updated: Thu, May 19, 2016