Sourdough Cranberry Orange Quick Bread

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My Cranberry Orange Sourdough Loaf is a festive glazed quick bread made with sourdough discard or fed starter. Perfect for Christmas!

Prep Time15

Cook Time1 5

Optional Long Fermentation Time8

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 413kcal

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

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.

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.

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.

Preheat oven to 350°F. Line a 9x5-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.

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.

Storage: Wrap the loaf tightly in plastic wrap or store in an airtight container to keep it moist for up to 3 days.

Customize the Glaze: Add a pinch of cinnamon or orange zest to the glaze for extra flavor.

Add Slivered Almonds: Sprinkle slivered almonds over the glaze to add a decorative touch and a nutty crunch.