This is great, I also like to make it with dried cranberries that have been marinated in Grand Marnier for up to manny months...
I started mine for this holiday season (Thanksgiving & Christmas) back in August!
I make a few variations of Cranberry Bread every year... BIG crowd pleaser...
We give a lot out for Christmas Presents to friends, and they now expect it every year!

[color:"blue"]Cranberry-Grand Marnier Bread with Grand Marnier Glaze[/color]

[color:"blue"]INGREDIENTS:[/color]
1 1/2 cups unsalted butter, softened, plus more for buttering pan
1 1/2 cups sugar
4 eggs
1/2 cup orange juice
1/2 cup Grand Marnier
1 cup sour cream
2 tablespoons freshly grated orange zest
2 teaspoons vanilla extract
4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups dried cranberries (I always marinade the dried cranberries in Grand Marnier up to 2 months prior)
1 1/2 cups coarsely chopped pecans
2 cups powdered sugar
7 to 8 tbsp. Grand Marnier or other orange liqueur

[color:"blue"]DIRECTIONS:[/color]
1. Preheat oven to 330°. Butter two 6-cup-capacity loaf pans (or, if making the mini loaves, butter six 2-cup-capacity pans).
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.
3. In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture, cranberries & pecans to wet ingredients and mix just until dry ingredients are absorbed; do not overmix.
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.
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.
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.
7. Let loaves cool completely, then slice and serve, or wrap and freeze (see Notes).

Makes 2 regular loaves or 6 mini loaves; 12 servings per large loaf

Brian, have you ever made this in a bundt pan? Sounds deeelish!

no, never tried that, always used loaf pans...
I don't see why it wouldn't work though...
cooking times would probably change though...

Brian,

have you tried making this without the two months of cranberry soaking? I need a gift cake for holiday presents and this seems perfect.

Actually, the soaking is my idea... Originally the recipe just called for dried cranberries...

but I'm sure it would be fine with just soaking overnight... That's when most of the Grand Marnier is absorbed...
It is good with chopped fresh cranberries too...
I have done a mixture of both in the past...

BTW... they freeze well, without the glaze, wrapped in heavt duty aluminum foil & then plastic wrap...
just thaw to room temp and add the glaze then...

Brian, I put some cranberries in to soak a year ago and I have forgotten all about them. CRS you know. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Do you think I can use them in this recipe????

Sorry for taking so long...
But... I have a whole bunch that are from last year...
I have tried a few over ice cream with no adverse affects!
I'll be using them for bread this year...

Thanks Sweetie. I'm going to give it a try.