Leigh Beisch
Prep and Cook Time
1 hour, 45 minutes
Yield
Makes 2 regular loaves or 6 mini loaves; 12 servings per large loaf

This bread is a versatile, easy-to-make crowd-pleaser, delicately laced with Grand Marnier and studded with tart dried cranberries and orange zest. You can vary the size: Make 2 large loaves, or spread the joy with 6 mini loaves.

How to Make It

Step 1

Preheat oven to 330°. Butter two 6-cup-capacity loaf pans (or, if making the mini loaves, butter six 2-cup-capacity pans).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Let loaves cool completely, then slice and serve, or wrap and freeze (see Notes).

Step 8

Note: Nutritional analysis is per serving.

Chef's Notes

Loaves can be made up to 1 month ahead and frozen. Bake and glaze loaves and allow them to cool completely. Wrap tightly with plastic wrap, put in zip-lock plastic bags, and freeze. When ready to serve, remove from freezer and defrost at room temperature.

Ratings & Reviews

sparklemom's Review

TxAg97
November 13, 2014
This is one of my best recipes. Love it! This bread disappears in no time whenever I bring it to share. Elegant in presentation it looks as good as it tastes.

MsLaura's Review

BerkshireJulie
January 05, 2014
I made this bread as Christmas gift for friends- everybody loved it beyond belief! Thank you for sharing this wonderful recipe, I will be making it again and again :)

Lovestoeatsoup's Review

Mitchell12
December 15, 2013
I agree that this is much like the pound cake we love but with lots of cranberries, a very mild orange flavor and in my case; chopped freshly shelled pecans, (a real advantage to living in the South around holiday baking time!). I made the recipe as shown except adding 2 C of chopped pecans. Due to that addition it made 8 - 6" aluminum foil loaf pans generously filled to a bit over 2/3 full which rose as they baked to a nice rounded top with the traditional 'pound cake/holiday bread' crack in the center. I was somewhat concerned that the batter was too thick due to the pecans but the bread is moist, yet a bit crispy on the top which is wonderful. I will probably sub about half fresh OJ for half of the Grand Marnier next week so the icing has more orange than GM flavor. Yes, I'm definitely making more for holiday visitors' goody plates since they freeze well and so far the reviews have been great. PS My husband gave this a definite thumbs up and sour cream pound cake is his favorite.

salandry54's Review

MGayleW
December 15, 2013
This is not really 'bread' -- it is like pound cake. With this recipe, I made 4 mini loaves and a regular-sized loaf. The dough is very thick -- I was worried about this before baking, but the loaves were beautiful -- crusty on top (like pound cake) but moist and buttery inside. I would prefer more orange flavor as I could not really taste it -- I would add a tsp of orange extract. I used fresh frozen cranberries and this was delicious and added beautiful color too. I do think adding chopped walnuts would be great. I baked at 345 for 46 minutes. Note: for pound cakes, the edges brown and the middle should have a creamy stripe down the center that looks unbaked --- place a toothpick about half way b/n the center and the edge and if it comes out clean, it is ready. Otherwise, the cake will be dry. Overall, this was good, but not great. I made this for Christmas gifts for co-workers and I will make something else next time (have not given to them yet so I do not have their review.)

Mitchell12's Review

Tryingtoimprove
August 26, 2013
this is sooooo good!!! I soaked my dried cranberries in the grand Marnier too before adding to the batter..

Nochockyj's Review

scladybug
January 07, 2013
Delightful! My family loved it except after about 2 days it began to dry out. Definitely will try to freeze a loaf next time.

portland's Review

bahibektoi
December 23, 2012
made six small bundts. easy, but a little dry, even with the glaze. nice flavor, pretty appearance.

marcie54's Review

SusanDalhoff
December 18, 2012
I have made this recipe for Christmas for the last 2 years. It's very good. The mini loaves are perfect for gifts. Delicious!

scladybug's Review

Skittles1
December 17, 2012
I made this recipe by the directions and baked the small loaves. Although the flavor was good, they were way too dense. I had made these as gifts and given out 2 but won't give any more. My very close friend told me that she enjoyed her's but after she warmed it in the microwave. Too much cost and effort for the texture.

LoriCarr's Review

LoriCarr
December 14, 2012
OOOOH MYYYY!!!!! This is too good for words. I am shocked at how delicious it is. I will not be sharing the recipe, because I want all of the glory and accolades which are a given when this is presented. Wow!