The Ultimate Cranberry Orange Sourdough Bread Recipe
If you love artisan bread, this Cranberry Orange Sourdough Bread recipe is sure to become your new favorite bake. In this article, you will find a complete, step-by-step guide covering everything from preparing your starter to achieving that perfect golden crust. We will discuss ingredient ratios, fermentation times, shaping techniques, and pro tips to help you bake a beautifully tangy, fruit-studded loaf every time. Whether you are an experienced sourdough baker or just starting, this guide has everything you need.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Flour: I used all-purpose flour.
Leaveners: Since this is a sourdough discard recipe, baking powder and baking soda will help to lift this apple quick bread.
Salt: For a bit of contrast!
Unsalted butter: For the easiest mixing and best texture, use softened butter.
Sugar: Cane sugar can be used as a substitute.
Egg: Brings structure to the quick bread.
Orange : Orange zest and orange juice brings the perfect brightness to the quick bread and glaze.
Milk: To add moisture.
Sourdough discard: Active starter can be used, but be sure to use the same amount in weight. For sweet treats like this apple bread, I prefer using fresh discard, no older than a few days.
Cranberries : Dried cranberries can be used as a substitute. I would recommend soaking them in boiling water for at least 30 minutes for soft and plump cranberries.
Orange Glaze
Powdered sugar: For a smooth and luscious glaze.
Orange: Orange zest and juice add a bright, refreshing kick to the glaze, perfectly balancing the tartness of the cranberries.
Supplies
Large mixing bowls
Stand mixer or hand mixer
8.5 x 4.5-inch loaf pan
Parchment paper
Cookie scoop
How to Make Sourdough Cranberry Orange Quick Bread
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir until everything is well incorporated.
In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and sugar together on medium speed for 2-3 minutes. This step can also be done using a hand mixer.
Next, add the egg and continue mixing on medium speed until the mixture is yellow and fluffy, which should take about 2 more minutes. Be sure to stop and scrape down the sides of the bowl as needed.
In a liquid measuring cup, combine half of the orange zest, orange juice, milk, and sourdough discard. Whisk until completely smooth.
While mixing on low speed, add one-third of the flour mixture to the egg mixture. Next, pour in half of the liquid ingredients. Continue to alternate between adding the dry and wet ingredients. Stop mixing when you see only a few streaks of flour remaining. Gently fold in the fresh cranberries, being careful not to overmix the batter, as this can result in a dense quick bread.
Scoop the batter into the prepared loaf pan, then bake the Sourdough Cranberry Orange Quick Bread at 350°F (175°C) for 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
After baking, let the loaf cool in the pan for 5 minutes before removing it and transferring it to a wire rack to cool completely.
While the sourdough quick bread is cooling slightly, prepare the orange glaze. In a small bowl, combine powdered sugar, orange zest, and orange juice. Whisk until you achieve your desired consistency. Drizzle the glaze over the Sourdough Cranberry Orange Quick Bread and serve. Enjoy!
How to serve cranberry sourdough bread
One of the best things about Cranberry Orange Sourdough Bread is how versatile it is at the table. Whether you’re serving it as part of a holiday spread or enjoying a quiet morning slice, there are plenty of delicious ways to make the most of every loaf.
Serving ideas
- Warm with butter. Slice the loaf while still slightly warm and spread with good-quality salted butter. The heat melts the butter into every hole in the crumb simple, and completely irresistible.
- With cream cheese and honey. A thick spread of cream cheese topped with a drizzle of wildflower honey pairs beautifully with the tart cranberries and bright citrus notes in every slice.
- As a breakfast toast. Toast slices until golden and top with ricotta and a sprinkle of orange zest for an effortless, café-worthy breakfast that highlights the bread’s natural flavors.
- On a cheese board. Pair thick slices alongside sharp aged cheddar, brie, or a creamy blue cheese. The sweet-tart flavor of the cranberries cuts through rich cheeses beautifully a guaranteed crowd-pleaser.
- As a holiday side. Serve alongside your Thanksgiving or Christmas dinner table spread. The festive color and flavor profile make it a natural fit for the season.
How to store orange cranberry sourdough bread
Sourdough keeps better than most breads thanks to its natural acidity, which slows the growth of mold. Follow these simple storage tips to keep your Orange Cranberry Sourdough Bread tasting fresh for as long as possible.
At room temperature
- Wrap in a linen bread bag or beeswax wrap and store cut-side down on a wooden board. This keeps the crust crisp while preventing the crumb from drying out. Stays fresh for 2–3 days.
- Avoid plastic bags at room temperature, they trap moisture and turn the crust soft and chewy. If you must use plastic, plan to refresh the loaf in a hot oven for 5–10 minutes before serving.
In the freezer
- Slice before freezing. Pre-slicing means you can pull out exactly what you need without defrosting the whole loaf. Wrap individual slices in parchment, then place in a zip-lock freezer bag. Keeps well for up to 3 months.
- To refresh from frozen, place slices directly into a toaster or lay the whole loaf on a baking tray and warm at 180°C (350°F) for 10–15 minutes. It will taste freshly baked.
What to avoid
- Never refrigerate sourdough. The cold temperature causes starch retrogradation a process that makes the bread go stale faster than leaving it at room temperature.
For More Guidance:
Why you’ll love this recipe
Simple ingredients, great results
You don’t need a pantry full of specialty items to pull off this loaf. Flour, water, salt, an active sourdough starter, dried cranberries, and fresh orange zest that’s it. No artificial flavors, no complicated additions. Just honest, everyday ingredients working together to create something that looks and tastes like it came straight from an artisan bakery. Whether you’re baking for the first time or the hundredth, the simplicity of this recipe means less stress and more confidence at every step.
Makes your kitchen smell amazing
If you’ve ever baked sourdough before, you already know the magic of that warm, yeasty aroma filling your home. Now imagine layering that with the sweet, citrusy scent of orange zest releasing in the heat of the oven. The moment this loaf starts baking, your kitchen transforms it’s the kind of smell that draws everyone in from the next room. This reaction is actually rooted in the science of smell and memory; research from the Smell & Taste Treatment and Research Foundation shows that food aromas are among the most powerful triggers of emotion and comfort. It makes the whole process feel as rewarding as the first bite, long before the loaf even hits the cooling rack.
A perfect balance of sweet and tart
What makes this bread truly special is its flavor profile. The natural tang of a well-fermented sourdough pairs effortlessly with the bright, zesty pop of orange and the chewy bursts of tart cranberry tucked into every slice. It’s not too sweet, not too sharp just beautifully balanced. Each bite offers something a little different, making it the kind of bread you keep coming back to. Whether you enjoy it plain, toasted, or dressed up with butter and honey, the flavor speaks for itself.
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
Yes, you can but there are a few things to keep in mind. Fresh cranberries have a much higher water content than dried, which can affect the hydration of your dough and make it stickier than expected. If you use fresh cranberries, reduce your water slightly and expect the crumb to be a little more moist. Dried cranberries are generally recommended for this Cranberry Orange Sourdough Bread recipe because they fold in more easily, distribute evenly, and give you that concentrated burst of tart flavor in every slice without throwing off the dough structure.
How do I know when my sourdough starter is ready to use?
Your starter is ready when it has at least doubled in size since its last feeding, smells pleasantly tangy and yeasty (not overly acidic or like nail polish remover), and passes the float test drop a small spoonful into a glass of water and if it floats, it’s active enough to leaven your bread. Timing varies depending on your kitchen temperature, but most starters are at peak activity 4–8 hours after feeding. Using a starter at peak activity is one of the most important steps to getting a good rise and an open, airy crumb in your sourdough loaf.
Can I make this bread without a Dutch oven?
Absolutely. A Dutch oven creates the ideal steam environment for sourdough to develop a crispy, blistered crust but it’s not the only way. If you don’t have one, place your shaped dough on a preheated baking stone or a heavy baking tray. To replicate the steam, place a separate oven-safe pan filled with boiling water on the rack below your bread for the first 20 minutes of baking, then remove it to let the crust crisp up. You may get a slightly thinner crust than with a Dutch oven, but the flavor and open crumb of your Cranberry Orange Sourdough Bread will be just as delicious.
Happy baking!
Cranberry Orange Sourdough Bread Recipe
Equipment
- 8.5 x 4.5 Inch Loaf Pan
- Stand Mixer
- 4 teaspoon Cookie Scooper
Ingredients
Sourdough Cranberry Orange Quick Bread
- 190 grams all-purpose flour 1 1/4 cup + 2 Tablespoon
- 4 grams baking powder 1 teaspoon
- 3 grams baking soda 1/2 teaspoon
- 3 grams salt 1/2 teaspoon
- 57 grams unsalted butter softened 4 tablespoons
- 150 grams sugar 3/4 cup
- 1 egg room temperature
- 120 grams milk 1/2 cup
- 60 grams orange juice 1 medium orange 1/4 cup
- 4 grams orange zest 1 1/2 teaspoons
- 120 grams sourdough discard 1/2 cup
- 180 grams fresh cranberries 1 1/2 cups
Orange Glaze
- 130 grams powdered sugar 1 cup
- 23 grams orange juice 1 1/2 Tablespoons
- 4 grams orange zest 1 1/2 teaspoons
Instructions
- Grease a 4.5 x 8.5 inch loaf pan and line with parchment paper for easy removal. Set to the side.
- In a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk until incorporated.
- 190 grams all-purpose flour,4 grams baking powder,3 grams baking soda,3 grams salt
- In a bowl of a stand mixer with a paddle attachment, cream the softened butter and sugar on medium speed for 2-3 minutes.
- This can also be done with a hand mixer.
- 57 grams unsalted butter, softened,150 grams sugar
- Add the egg and mix on medium speed until yellow and fluffy, about 2 more minutes. Stop and scrape the sides of the bowl when needed.
- 1 egg
- In a liquid measuring cup, add the milk, orange juice, orange zest and sourdough discard. Whisk until completely smooth.
- You can use active starter, just make sure to use the same amount in grams.
- 120 grams milk,60 grams orange juice, 1 medium orange,4 grams orange zest,120 grams sourdough discard
- While mixing on low, add a third of the flour mixture to the egg mixture, then pour in half of the liquid ingredients. Continue to alternate between the dry and wet ingredients. Stop mixing when you see just a few streaks of flour left.
- Fold in the fresh cranberries. Be careful so you don’t over mix the batter, as this can lead to dense bread.
- Note: You can slice the cranberries in half if they are quite large, but I don’t find this to be necessary. You can also use dried cranberries (1/2 – 3/4 cup). I’d recommend soaking them in hot water for at least 30 minutes to help plump them up. Drain and pat dry before folding into the batter.
- 180 grams fresh cranberries
- Scoop the batter into the prepared loaf pan, then bake the Sourdough Cranberry Orange Quick Bread at 350 degrees F for 50-55 minutes or until a toothpick placed in the center of the loaf comes out clean.
- Keep the loaf in the loaf pan for 5 minutes before removing it and allowing it to cool on a wire rack.
- While the sourdough quick bread cools slightly, prepare the orange glaze.
- To a small bowl, add the powdered sugar, orange juice and orange zest. Whisk until you reach your desired consistency. Drizzle over the top of the sourdough quick bread, slice and enjoy!
- 130 grams powdered sugar,23 grams orange juice,4 grams orange zest
Notes
How to serve cranberry sourdough bread
One of the best things about Cranberry Orange Sourdough Bread is how versatile it is at the table. Whether you’re serving it as part of a holiday spread or enjoying a quiet morning slice, there are plenty of delicious ways to make the most of every loaf.How to store orange cranberry sourdough bread
Sourdough keeps better than most breads thanks to its natural acidity, which slows the growth of mold. Follow these simple storage tips to keep your Orange Cranberry Sourdough Bread tasting fresh for as long as possible.
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