New York’s Flex Mussels pastry chef Zac Young has always loved “eating holidays” (like Thanksgiving). One tradition involved serving cranberry orange bread with dinner, not dessert. Young adapted the recipe by soaking it in alcohol (“It’s the only way I can get through the holidays!”) and serving it with ice cream and sauteed cranberries.
For the bread
1 c. sugar
2 tbsp. butter
2 tbsp. frozen orange juice concentrate
6 oz. water
2 c. flour, sifted
1½ tsp. baking powder
½ tsp. baking soda
1 tsp. kosher salt
1 c. whole cranberries
½ c. walnuts, chopped and toasted
For the glaze
¼ c. unsalted butter
¼ c. Grand Marnier
1. In a large bowl, beat the egg and sugar.
2. In a microwave-safe bowl, melt butter and orange juice. Add water and whisk the liquid into the egg mixture.
3. Mix flour, baking powder, baking soda, and salt, then add to the egg mixture.
4. Fold in cranberries and walnuts. Pour into a sprayed loaf pan and bake at 325° for 45 minutes (convection), 350° for 50 minutes (regular oven), or until a toothpick comes out clean.
5. For the soaking glaze, melt butter and Grand Marnier. When the bread comes out of the oven, poke the top of the loaf with a skewer to vent. Pour half the glaze on top and wait for it to absorb. Pour the rest and let cool completely.
6. Slice and eat!