Cranberry Orange Sourdough Bread Recipe
Moist Sourdough Cranberry Orange Quick Bread combines tart cranberries with bright orange and sourdough starter for a delicious twist on classic quick bread. Top it with a sweet and citrusy orange glaze for a beautiful finish!
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.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.