Orange Bread with Grand Marnier Glaze
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Cook time: 
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Serves: 2 loaves
Here we have the ultimate in all that is orange. These moist and flavorful loaves are full to the brim of that fragrant, mesmerizing scent that makes our mouths water. And to top them off, we offer a couple of different glazes to choose from with sweetened Gran Marnier that gets to soak in all night long before we dive in. Believe me - it's worth the wait.
  • 3 cups flour
  • 2 tsp baking powder
  • 2 tsp salt
  • 2 cups sugar
  • ⅔ cup melted butter
  • 6 Tablespoons orange extract
  • 4 eggs
  • ¾-cup milk
  • 6 Tablespoons Grand Marnier
  • 3-4 tablespoon grated orange peel
  • Glaze #1
  • ⅜-cup sugar
  • ⅜-cup fresh orange juice
  • 2 tablespoons Grand Marnier
  • Glaze #2
  • ¼ cup powdered sugar
  • 2-3 teaspoons heavy cream
  • 1 tablespoon Grand Marnier
  • Zest of one-half large orange
  1. Mix the flour, baking powder and salt in a bowl, set aside. In a separate large bowl, beat 1 cup sugar, butter and orange extract until blended. Beat in the eggs. Mix together the milk and Grand Marnier in a cup. Add the flour mixture alternately and the milk/Grand Marnier mixture to bowl with the butter and egg mixture, beating each addition until just blended. Fold in orange zest.
  2. Pour into 2 prepared (greased and floured or baking spray) 5 X 9 inch loaf pans. Bake at 350 for 55-60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 10 minutes before transferring to a wire rack.
  3. Glaze #1: Place wax paper under wire cooling rack. Invert warm bread. Puncture bread on top with a fork. (You can’t do too many punctures; don’t worry, they will close up later.) Mix all the ingredients in your glaze and it will be very thin. Using a basting brush, baste the bread on top and a bit on the sides. Continue brushing on glaze and adding punctures. Much of the glaze will drip onto wax paper. Let bread rest a few minutes. Using your brush, gather glaze from wax paper and baste bread again. Continue this until the glaze is absorbed. This typically takes about 3 times brushing on the glaze and the top of the bread will be wet when done. Let bread cool completely on rack. Wrap bread in foil and let sit 24 hours (Don’t skip this step!). After 24 hours, eat or wrap in plastic.
  4. Glaze #2: Whisk together all ingredients thoroughly. This glaze is very forgiving. Do add a bit of powdered sugar if the glaze is too thin (it should be slightly thick and not transparent) and/or add a bit more Grand Marnier if you’d like. Cool loaves completely. Place wax paper under wire cooling rack and drizzle glaze over the loaves. To speed up the glaze setting, place in refrigerator for 30 minutes.
Recipe by Bird's Nest Bites at