I don’t know why I do this to myself – I take a few days off from blogging and then I get totally back-logged. Seriously, I have like 7 new recipes I’ve tried lately and haven’t posted about a single one. Bummer for you AND for me! But have no fear, I’m queuing this thing up and you’ll have plenty of new foods to try soon! I’m even going to post a couple Thanksgiving-ish recipes because let’s be honest, in many households, Christmas dinner has a really striking resemblance to Thanksgiving dinner, at least its that way at my in-law’s…they can’t be the only ones!
So let’s start with Cranberry Orange Bread! I found this recipe while I was laid up and immediately thought it would make the perfect breakfast snack while preparing Thanksgiving dinner. I was right. Yum. We pretty much picked at this moist quick bread all day long – the sweet orange against the tart cranberries is quite the treat and the Grand Marnier glaze just seals it all together. I will definitely be making this again…and probably for breakfast!
- 1 1/2 c. unsalted butter, softened, plus more for buttering pan
- 1 1/2 c. sugar
- 4 eggs
- 1 c. orange juice
- 1 c. sour cream
- 2 TBS freshly grated orange zest
- 2 tsp. vanilla extract
- 4 c. all-purpose flour
- 1 TBS baking powder
- 1/2 tsp. salt
- 1 1/2 c. dried cranberries
- 2 c. powdered sugar
- 6 to 8 TBS Grand Marnier or other orange liqueur
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 6 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.
Courtesy of Stephanie Dean, Sunset