Cranberry Orange Sourdough Quick Bread
This Cranberry Orange Sourdough Loaf is a versatile glazed quick bread that can be made with sourdough discard or a fed starter at its peak. Whether you prefer the rich flavor and benefits of a long fermentation or need a loaf baked immediately, this recipe adapts to your schedule. Bursting with fresh cranberries and orange zest, topped with a sweet glaze, it’s the perfect balance of tangy, sweet, and citrusy.
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This sweetly glazed sourdough quick bread dessert is an easy recipe perfect for the holiday season. Its bright citrus flavor and seasonal ingredients make it an excellent choice for Christmas brunch, gifting to neighbors, or bringing to holiday parties.
Cranberry Orange Sourdough Quick-Bread Recipe At A Glance
- Tested Flours: Unbleached white all-purpose flour.
- Leaven: Sourdough starter; discard or active starter may be used.
- Time Needed: 15 minutes prep, 8–12 hours if doing the long-fermentation method, 65 minutes for baking.
- Yield: 1 loaf of approximately 8 thick slices.
- Non-Sourdough Version: In development.
- Fresh Milled Flour Version: Untested, in development.
If you love recipes like this, try my freshly milled flour cookies, sourdough pumpkin pancakes, and sourdough pumpkin oatmeal cookies. You may also love my old-fashioned fresh apple cake recipe.
Equipment
- 2 Mixing Bowls
- Stand Mixer, Electric Mixer, or Whisk: To cream butter and sugar and mix the batter thoroughly.
- Measuring Cups and Spoons
- Zester or Microplane: To zest fresh oranges
- Spatula or Wooden Spoon: For folding in cranberries and scraping down the sides of the bowl.
- 9×5-Inch Loaf Pan
- Parchment Paper: For lining the pan to prevent sticking.
- Toothpick or Cake Tester: To check doneness.
- Small Mixing Bowl: For preparing the glaze.
- Whisk or Spoon: To mix the glaze until smooth.
- Cooling Rack: To cool the loaf
Ingredient Notes, Variations, & Substitutions
Cranberries: Toss cranberries in flour to prevent sinking. Use dried cranberries if fresh or frozen aren’t available. Rehydrate them in warm water, orange juice, or rum for better texture and flavor. Substitute with chopped tart cherries or blueberries for a different flavor profile.
Orange Juice and Zest: Swap fresh orange juice with bottled juice if necessary, but fresh adds a brighter flavor. Replace orange zest with lemon zest for a tangier loaf.
Sugar: Use brown sugar for a richer, more caramel-like sweetness. Substitute with coconut sugar or maple sugar for a less processed alternative. I have never made this loaf with honey or maple syrup.
Butter: For a dairy-free option, replace melted butter with neutral oil or fat (e.g., lard, tallow, neutral unflavored coconut oil, etc.). Use melted virgin coconut oil for a slightly tropical flavor.
Milk: For a dairy-free loaf, substitute almond or oat milk. Use buttermilk, kefir, sour cream, or yogurt for a tangier flavor and added tenderness.
Sourdough Starter: Use fed, active starter for better rise or discard for convenience and mild tang. Adjust liquid slightly if using a very wet starter to maintain batter consistency.
Flour: Use whole wheat flour for added nuttiness and fiber, but reduce the amount slightly and increase liquid. Gluten-free all-purpose flour works well if paired with a stabilizer like xanthan gum.
Glaze: Add a pinch of cinnamon and/or nutmeg to the glaze for a spiced twist. Swap orange juice in the glaze with cranberry juice for a deeper color and unique flavor.
Instructions With Step-by-Step Photos
step 1. Prepare the Batter
- For Long-Fermentation: In a large bowl, mix sourdough starter, milk, orange juice, and 1 cup of flour. Cover and let ferment at room temperature for 8–12 hours.
- For Quick Discard: Skip the fermentation. Combine sourdough discard, milk, orange juice, and butter directly with the other wet ingredients in Step 2.
step 2. Add Wet Ingredients
After fermentation (or if using the quick discard method), mix melted butter, sugar, eggs, vanilla, almond extract, and orange zest into the wet mixture. Stir until smooth and fully combined.
step 3. Add Dry Ingredients
In a separate bowl, whisk the remaining 1 cup of flour, baking powder, and baking soda. Gradually fold into the wet ingredients until just combined.
step 4. Fold in Cranberries
Toss the cranberries well with a tablespoon of flour. Gently fold in the floured cranberries with a spatula, ensuring even distribution through the batter. Be gentle and do not overmix.
step 5. Bake the Bread
Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper and grease with butter or lard. Pour the batter into the prepared pan and bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
step 6. Cool and Glaze
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, mix powdered sugar, orange juice, and almond extract in a small bowl to prepare the glaze. Drizzle generously over the loaf.
Texture Tip: For a creamier crumb, you can blend part of the batter with an immersion blender after fermentation before adding the cranberries.
Equipment
- 2 Mixing bowls
- Stand Mixer, Electric Mixer, or Whisk To cream butter and sugar and mix the batter thoroughly.
- Measuring cups and spoons
- Zester or Microplane To zest fresh oranges
- Spatula or Wooden Spoon For folding in cranberries and scraping down the sides of the bowl.
- 9×5-Inch Loaf Pan
- Parchment paper For lining the pan to prevent sticking.
- Toothpick or Cake Tester
- Small mixing bowl For preparing the glaze.
- Whisk or Spoon To mix the glaze until smooth.
- Cooling Rack
Ingredients
Quick Bread Ingredients
- ½ cup 1 stick butter, melted plus extra for greasing the pan
- ¾ cup sugar maple sugar or coconut sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp almond extract
- ½ cup sourdough starter active or discard
- ⅓ cup whole milk
- ⅓ cup orange juice freshly squeezed or bottled
- Zest from 2 large oranges
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup fresh or frozen cranberries
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons orange juice
- ¼ tsp almond extract
Instructions
Prepare the Batter
- For Long-Fermentation: In a large bowl, mix sourdough starter, milk, orange juice, and 1 cup of flour. Cover and let ferment at room temperature for 8–12 hours.
- For Quick Discard: Skip the fermentation. Combine sourdough discard, milk, orange juice, and butter directly with the other wet ingredients in Step 2.
Add Wet Ingredients
- After fermentation (or if using the quick discard method), mix melted butter, sugar, eggs, vanilla, almond extract, and orange zest into the wet mixture. Stir until smooth and fully combined.
Add Dry Ingredients & Cranberries
- In a separate bowl, whisk the remaining 1 cup of flour, baking powder, and baking soda. Gradually fold into the wet ingredients until just combined.
- Toss the cranberries with a tablespoon of flour and then gently fold them in the batter with a spatula, ensuring even distribution.
Bake the Loaf
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper and grease it with butter. Pour the batter into the prepared pan and bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
Cool and Glaze
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, mix powdered sugar, orange juice, and almond extract in a small bowl to prepare the glaze. Drizzle generously over the loaf.
