Sourdough Cranberry Orange Quick Bread Recipe
There’s something magical about the combination of tart cranberries and bright orange zest that transforms a simple quick bread into something extraordinary. When you add sourdough discard to the mix, you get a Sourdough Cranberry Orange Quick Bread that’s not only delicious but also reduces waste and adds a subtle tang that complements the fruit beautifully. This recipe has become a staple in my kitchen, especially during the holiday season when fresh cranberries are abundant and everyone craves something warm and comforting with their morning coffee.
Unlike traditional sourdough breads that require lengthy fermentation and careful timing, this Sourdough Cranberry Orange Quick Bread comes together in minutes using the quick bread method. The sourdough discard adds depth of flavor and a tender crumb without any waiting time. Whether you’re an experienced sourdough baker looking for creative ways to use your discard or a beginner wanting to explore sourdough baking, this recipe delivers impressive results with minimal effort.
The beauty of quick breads lies in their simplicity no kneading, no proofing, just mix and bake. This Sourdough Cranberry Orange Quick Bread exemplifies that ease while delivering bakery quality flavor. The recipe yields a beautifully domed loaf with a golden crust, studded with ruby red cranberries and perfumed with orange. It’s perfect for breakfast, afternoon tea, or as a thoughtful homemade gift during the holidays.
What Makes Sourdough Cranberry Orange Quick Bread Special
Quick breads have been beloved in American baking for generations, and adding sourdough discard to these recipes has become increasingly popular among home bakers. The sourdough starter contributes beneficial bacteria and a complex flavor profile that you simply can’t achieve with commercial leaveners alone. According to King Arthur Baking, using sourdough discard in quick breads is an excellent way to minimize waste while adding nutritional benefits and enhanced flavor to your baked goods.
The cranberry and orange pairing is classic for good reason the tart, slightly bitter cranberries balance perfectly with the sweet, aromatic orange zest and juice. When combined with the mild tanginess of sourdough discard, you get a sophisticated flavor profile that’s neither too sweet nor too tart. This Sourdough Cranberry Orange Quick Bread strikes the perfect balance that appeals to diverse palates.
If you enjoy experimenting with sourdough quick breads, you might also love trying the Sourdough Gingerbread Quick Bread Recipe or the Sourdough Strawberry Quick Bread Recipe for different seasonal flavors.
Ingredients List
Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest (from about 1 large orange)
Wet Ingredients:
- 1 cup sourdough discard (unfed, straight from the refrigerator)
- 1/2 cup whole milk
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1/4 cup fresh orange juice
- 1 teaspoon vanilla extract
Add-ins:
- 1 1/2 cups fresh or frozen cranberries (if using frozen, do not thaw)
- Optional: 1/2 cup chopped walnuts or pecans
For the Orange Glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- 1/2 teaspoon orange zest
Step-by-Step Instructions
Preparation (10 minutes)
Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non stick spray, then line it with parchment paper for easy removal. This ensures your Sourdough Cranberry Orange Quick Bread releases perfectly from the pan.
Step 2: Combine Dry Ingredients In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest. The orange zest will perfume the dry ingredients beautifully. Make sure to zest the orange before juicing it, as it’s much easier to work with a whole orange. Set this bowl aside.
Step 3: Mix Wet Ingredients In a separate medium bowl, combine the sourdough discard, milk, oil (or melted butter), eggs, orange juice, and vanilla extract. Whisk vigorously until the mixture is smooth and well combined. The sourdough discard should be fully incorporated without any lumps. Don’t worry if your discard has been sitting in the refrigerator for a week or more that’s perfectly fine for this recipe.
Assembly and Baking (50-60 minutes)
Step 4: Combine Wet and Dry Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture together until just combined. It’s crucial not to overmix a few small lumps are perfectly acceptable. Overmixing can result in a tough, dense quick bread rather than the tender crumb we’re aiming for in this Sourdough Cranberry Orange Quick Bread.
Step 5: Fold in Cranberries Gently fold the cranberries (and nuts, if using) into the batter. If you’re using fresh cranberries, you can roughly chop a few of them to release their juice throughout the bread, though I typically leave them whole for beautiful bursts of color and flavor. Frozen cranberries work wonderfully too just add them directly from the freezer without thawing.
Step 6: Transfer to Pan Pour the batter into your prepared loaf pan, spreading it evenly with a spatula. The batter will be thick but spreadable. You can create a shallow indent down the center of the loaf with a butter knife this helps create that classic domed appearance as it bakes.
Step 7: Bake Place the pan in the preheated oven and bake for 50-60 minutes. The Sourdough Cranberry Orange Quick Bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). The top should be golden brown and spring back when lightly pressed. If the top is browning too quickly, tent it loosely with aluminum foil during the last 15 minutes of baking.
Step 8: Cool Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then, using the parchment paper overhang, carefully lift the bread out of the pan and transfer it to a wire rack to cool completely. This cooling time is important cutting the bread while it’s still hot can result in a gummy texture.
Optional Orange Glaze
Step 9: Prepare Glaze While the bread cools, prepare the orange glaze if desired. In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Start with 2 tablespoons of juice and add more if needed to achieve a pourable but not too thin consistency.
Step 10: Glaze the Bread Once the Sourdough Cranberry Orange Quick Bread has cooled for at least 30 minutes, drizzle the glaze over the top. Let the glaze set for 10-15 minutes before slicing.
Tips for Best Results
Using Sourdough Discard
Your sourdough discard can be fed or unfed, young or old it all works beautifully in this recipe. I typically use discard that’s been sitting in my refrigerator for up to two weeks. The more mature your discard, the tangier your quick bread will be. If you’re new to maintaining a sourdough starter, websites like The Perfect Loaf offer excellent guidance on starter care and discard usage.
Cranberry Selection
Fresh cranberries are ideal and provide the best texture and burst of tartness. However, frozen cranberries are a convenient year round option. Never thaw frozen cranberries before adding them to the batter, as they’ll release too much moisture and create purple streaks throughout your bread. If fresh cranberries aren’t available and you’re exploring other sourdough quick bread options, consider the Sourdough Banana Bread Recipe or Sourdough Zucchini Bread Recipe for equally delicious alternatives.
Measuring Flour Correctly
For the best results, measure your flour using the spoon and level method rather than scooping directly from the bag. Scooping can pack too much flour into your measuring cup, resulting in a dry, crumbly quick bread. Alternatively, use a kitchen scale and measure 240 grams of flour for precision.
Testing for Doneness
Quick breads can be tricky to judge. The toothpick test is reliable, but also look for these signs: the top should be golden and firm to the touch, the edges should be pulling away slightly from the pan, and the center should spring back when gently pressed.
Storage Tips
Store your Sourdough Cranberry Orange Quick Bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap, place them in a freezer bag, and freeze for up to 3 months. Thaw at room temperature or toast slices directly from frozen for a quick breakfast treat.
Variations of Sourdough Cranberry Orange Quick Bread
One of the joys of baking is making recipes your own. This Sourdough Cranberry Orange Quick Bread is wonderfully versatile and welcomes various adaptations.
Add Nuts for Texture
Walnuts and pecans are classic additions that provide a pleasant crunch and earthy flavor. Toast the nuts in a dry skillet for 3-4 minutes before adding them to enhance their flavor. You could also try toasted almonds for a more delicate, slightly sweet note that complements the orange beautifully.
Create Mini Loaves or Muffins
This recipe adapts beautifully to different pan sizes. Divide the batter among mini loaf pans (bake for 30-35 minutes) or a muffin tin (bake for 20-25 minutes). Mini versions make excellent gifts and are perfect for portion control. Just remember to adjust your baking time accordingly and start checking for doneness earlier than the full size loaf.
Try Different Citrus
While orange is traditional, you can experiment with other citrus fruits. Meyer lemons create a sweeter, more floral version, while regular lemons provide a sharper contrast to the sweet cranberries. You could even try a combination of orange and lime for a more complex citrus profile.
Incorporate Spices
Add 1/2 teaspoon of ground cinnamon or 1/4 teaspoon of cardamom to the dry ingredients for a warmly spiced version that’s perfect for fall and winter. The Cinnamon Raisin Sourdough Bread Recipe offers another way to enjoy cinnamon in sourdough baking.
Make It Chocolate
For a decadent twist, add 1/2 cup of chocolate chips along with the cranberries. The combination of chocolate, cranberry, and orange is reminiscent of luxury chocolate confections and creates an indulgent quick bread perfect for dessert.
Swap the Berries
While cranberries are traditional, you can substitute them with other berries. Blueberries create a milder, sweeter bread, while raspberries offer similar tartness to cranberries. Mixed berries work beautifully as well. Each variation will have its own unique character while maintaining the core appeal of this recipe.
Whole Grain Version
For a heartier, more nutritious loaf, substitute up to half of the all purpose flour with whole wheat flour or white whole wheat flour. You may need to add an extra tablespoon of milk to compensate for the additional absorption of whole grain flour. This creates a denser, more rustic Sourdough Cranberry Orange Quick Bread with added fiber and nutrients.
Serving Suggestions
This Sourdough Cranberry Orange Quick Bread shines on its own, but there are many delightful ways to serve it. Toast slices lightly and spread them with butter, cream cheese, or mascarpone for breakfast. The cream cheese adds a tangy richness that complements the cranberries beautifully.
For an elegant afternoon tea, serve thin slices alongside other sourdough treats like Sourdough Babka Recipe for a impressive spread. The quick bread’s fruit forward flavor pairs wonderfully with Earl Grey or chamomile tea.
As a dessert, warm slices slightly and serve with a dollop of vanilla ice cream or whipped cream. The contrast of warm bread and cold cream creates a simple yet sophisticated ending to any meal.
The Science Behind the Recipe
Understanding what’s happening in your Sourdough Cranberry Orange Quick Bread can help you troubleshoot and adapt the recipe with confidence. Unlike yeasted breads where fermentation creates rise, quick breads rely on chemical leaveners baking powder and baking soda in this case.
The baking soda reacts with the acidic components in the recipe (sourdough discard and orange juice) to create carbon dioxide bubbles that help the bread rise. The baking powder provides additional lift through a double acting process once when mixed with liquid and again when exposed to oven heat. According to Serious Eats, understanding this chemistry is key to successful quick bread baking.
The sourdough discard doesn’t provide leavening in this recipe but contributes flavor, moisture, and tenderness. The lactic and acetic acids in the discard interact with the other ingredients to create a more complex taste than you’d achieve with buttermilk or yogurt alone.
Why This Recipe Works
This Sourdough Cranberry Orange Quick Bread succeeds because it balances moisture, fat, and leavening perfectly. The oil (or butter) keeps the bread tender, the eggs provide structure and richness, and the combination of milk and sourdough discard ensures the crumb stays moist for days.
The method of mixing wet and dry ingredients separately, then combining them gently, is crucial. This technique minimizes gluten development, which is desirable in cakes and quick breads but not in chewy yeasted breads like Honey Walnut Sourdough Bread Recipe or Sourdough Flatbread Recipe.
Troubleshooting Common Issues
Dense or Heavy Bread: This usually indicates overmixing or too much flour. Mix just until the ingredients are combined, and measure flour carefully.
Bread Sinks in the Middle: This can happen if the bread is underbaked or if there’s too much liquid. Ensure your oven temperature is accurate and test for doneness before removing from the oven.
Dry Texture: This often results from overbaking or using too much flour. Start checking your bread at 50 minutes, and remember that it will continue to firm up as it cools.
Cranberries Sink to the Bottom: Toss the cranberries in a tablespoon of flour from the recipe before folding them in. This helps suspend them throughout the batter.
Conclusion
Baking a Sourdough Cranberry Orange Quick Bread is more than just following a recipe it’s about creating something beautiful and delicious while making practical use of your sourdough discard. This recipe delivers on all fronts: it’s simple enough for beginners, yields impressive results, and fills your kitchen with the most wonderful aroma of citrus and warm bread.
The versatility of this Sourdough Cranberry Orange Quick Bread means you can adapt it to your preferences, dietary needs, and what you have on hand. Whether you stick to the classic version or experiment with the variations, you’ll have a delicious quick bread that showcases the best of sourdough baking without the time commitment of traditional loaves.
The next time you’re discarding starter, hold back that cup and give this recipe a try. Your morning coffee routine will thank you, and you’ll wonder why you ever threw away that “discard” in the first place. The combination of tart cranberries, bright orange, and tangy sourdough creates a harmony of flavors that’s hard to resist.
Ready to start baking? Gather your ingredients and try this Sourdough Cranberry Orange Quick Bread today! Share your results in the comments below I’d love to see your beautiful loaves and hear about any creative variations you’ve tried. Don’t forget to explore our other sourdough recipes for more ways to use your starter and discard.
Happy baking!
