Quick Bread making

I am giving you all my recipe please give me advice to change it actually i want to change its flavor.
Yield
Makes 2 regular loaves or 6 mini loaves; 12 servings per large loaf
Ingredients
* 1 1/2 cups unsalted butter, softened, plus more for buttering pan
* 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 dried cranberries
* 2 cups powdered sugar
* 7 to 8 tbsp. Grand Marnier or other orange liqueur

Further instructions are found on this website:
Cranberry-Orange Bread with Grand Marnier Glaze

HI,

What do you want to change the flavor to?

This recipe seems like it is a coffee cake, I'd be tempted to pour it into a round tube pan.

Regards,

Cathy2 wrote:HI,

What do you want to change the flavor to?

This recipe seems like it is a coffee cake, I'd be tempted to pour it into a round tube pan.

Regards,

Hi Cathy2
Actually i want to change its flavor that is can i use some other juice then orange juice actually i got bored with the same taste & i don't know which flavor will taste better then orange juice.
Thanx in advance

Try replacing the following with comparable ingredients:

orange juice (with any other fruit juice)
dried cranberries (with any combination of dried fruits or nuts)
orange zest (with other citrus zests, herbs, spices, or extracts)
orange liqueuer (with any other liqueur or replace with more juice)

For example, keep the orange juice and liqueur, replace orange zest with aniseeds, and replace the cranberries with chopped figs and hazelnuts. It's up to you to find a combination that suits you.

I haven't made it for years, but there is an apple-lemon quickbread in either Fannie Farmer or JOC that you could easily adapt your recipe to: apple cider, chopped apples and lemon zest.

Hi,

If you replace orange juiice with any other juice, then find the resulting bread has a bit of a chemical or baking soda taste. It could be the acid in the orange juice was needed for fully activating the baking soda. What I don't know is the relative acidity of various juices, which would be helpful in finding a suitable juice replacement. Potentially, you could use buttermilk instead of the orange juice, because it is often in recipes with baking soda as an activator.

If you go the buttermilk, then you are freed from the fruitiness of this bread to take it into another direction.

Regards,

Cathy2 wrote: What I don't know is the relative acidity of various juices, which would be helpful in finding a suitable juice replacement. Potentially, you could use buttermilk instead of the orange juice, because it is often in recipes with baking soda as an activator.

US FDA/CFSAN wrote:Approximate ranges of pH values

Orange Juice, California 3.30 - 4.19
Orange, Juice Florida 3.30 - 4.15

Buttermilk 4.41 - 4.83

The list is quite large and represents many foods and drinks
US FDA/CFSAN: Approximate pH of Foods and Food Products

Hope this helps.

I am really obliged for your concern & really grateful to you all.Love you all