Gluten Free Cranberry Orange Bread with Grand Marnier Glaze

Ingredients:

1 1/2 C Butter, softened

1 1/2 C Sugar

4 Eggs

1 C Orange Juice

1 C Sour Cream

2 T Freshly Grated Orange Zest

2 t Vanilla Extract

4 C Pamela's Gluten-Free Bread Mix (or other GF flour mix)

1 T Baking Powder

1/2 t Salt

1 1/2 C Dried Cranberries

2 C Powdered Sugar

7-8 T Grand Marnier (or other orange liqueur)

Directions:

Preheat oven to 325 degrees. Grease or butter two standard-size loaf pans. 

In a large mixing bowl, cream together butter and sugar on medium speed until pale and fluffy, about three minutes. Add eggs one at a time, mixing well after each addition. 

Add orange juice, sour cream, orange zest and vanilla. Mix until blended.

In a separate mixing bowl, whisk together flour, baking powder and salt. 

Add flour mixture and cranberries to wet ingredients and mix until just combined. 

Pour batter into loaf pans. Bake for about 90 minutes or until tester inserted in center comes out clean. 

Meanwhile, in a small bowl, whisk together powdered sugar and 7 tablespoons of Grand Marnier. Glaze should have consistency of thick maple syrup. If too thick, thin with an additional tablespoon of liqueur. 

Let loaves cool for 10 minutes in the pans before removing to a cooling rack set over a baking sheet pan. 

Poke holes in top of bread with a thin, long skewer. Drizzle with Grand Marnier glaze so that it coats the top of the loaves and runs down into the holes and down the sides. 

Let loaves cool completely before cutting and serving or freezing. 

Yield: 2 Large loaves

* Adapted from http://heartnsoulcooking.blogspot.com/2009/11/orange-cranberry-bread-with.html