Cranberry Orange Bread


1 1/2 cups butter
1 1/2 cups sugar
4 eggs
1 cup orange juice
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 fresh cranberries, rinsed
2 cups powdered sugar
8 Tablespoons orange liqueur

Lightly grease and flour two loaf pans.  Cream butter and sugar together in the large bowl of an electric mixer for two minutes.  Add eggs, mixing between each one.  Add orange juice through vanilla and mix well.  Remove from electric mixer and with a spoon or spatula, carefully mix in the flour, baking powder, salt, and cranberries, just until blended.  Pour into loaf pans and bake at 350 degrees for 1 hour and 10 minutes or until wooden pick inserted into center comes out clean.  Move loaf pans to a wire rack and let cool for 5-10 minutes while you make the glaze.  Combine powdered sugar and orange liqueur.  Slowly pour over the bread, then let the loaves cool completely before serving.

Yield:  2 loaves