Sourdough Cranberry Orange Quick Bread combines tart cranberries with bright orange and sourdough starter for a delicious twist on classic quick bread.
I can’t seem to make this sourdough cranberry orange quick bread without it disappearing fast every time I make it!
The tart cranberries and fresh orange flavors blend so perfectly. But what truly makes every bite feel like an absolute treat is the orange glaze! Packed full of orange zest and orange juice, the sweetness of this compliments the tart cranberries and tangy sourdough discard so well.
It’s perfect for Christmas morning or when you have leftover cranberries lying around from Thanksgiving! But my favorite is enjoying a slice during a laid-back weekend with a cup of hot coffee. Pure bliss.
It really is such an easy recipe, you’ll find yourself baking it again and again because everyone will keep asking for more!
MY LATEST VIDEOS
Pin for Later!
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Why You’ll Love This Recipe
Simple ingredients, great results
With basic ingredients like all-purpose flour, unsalted butter, and sourdough discard, you don’t need anything fancy to make this bread. The recipe uses what you probably already have in your kitchen, and it comes together quickly. There’s something so satisfying about bread that doesn’t require a ton of effort to bake but delivers big on flavor.
Makes your kitchen smell amazing
Baking this bread fills the air with the sweet, citrusy scent of orange bread baking in the oven. You know that feeling when something smells so good that you can’t wait to pull it out of the oven? This is one of those breads.
Whether it’s the holiday season or just a lazy weekend, it’s the kind of smell that makes everything feel cozy and comforting.
A perfect balance of sweet and tart
Fresh cranberries and orange zest come together in a way that just works. The tart cranberries and fresh citrus from the orange juice balance each other perfectly, making every bite feel fresh and flavorful. It’s a simple combo, but it really makes this bread stand out from the usual loaf.
Ingredients Needed
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.
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Supplies
Stand mixer or hand mixer
Parchment paper
How to Make Sourdough Cranberry Orange Quick Bread
In a medium bowl, add the flour, baking powder, baking soda, and salt. Stir until incorporated.
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.
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.
In a liquid measuring cup, add half of the orange zest, orange juice, milk, and sourdough discard. Whisk until completely smooth.
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 quick bread.
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 zest, and orange juice. Whisk until you reach your desired consistency. Pour over the Sourdough Cranberry Orange Quick Bread and serve! Enjoy!
How to Serve
This bread is a great choice for breakfast, brunch, or a midday snack. Serve it warm straight from the oven, or let it cool on a cooling rack before slicing.
A spread of cream cheese or butter makes it even better. It’s also great with a cup of coffee or tea.
If you’re enjoying it the next morning, it still tastes amazing, especially if you toast it for a little golden-brown crunch. And a drizzle of maple syrup on top makes everything a whole lot better.
How to Store
After the bread cools, wrap it in plastic wrap or store it in an airtight container at room temperature for up to 2–3 days.
If you want to keep it fresh longer, freeze slices wrapped tightly in plastic wrap and then place them in a freezer bag. When you’re ready, just thaw at room temperature and enjoy.
FAQ
Can I use whole wheat flour instead of all-purpose flour in this recipe?
Yes, you can substitute some or all of the bread flour with whole wheat flour. Keep in mind that this may result in a denser texture, but it will add a delicious nutty flavor to the bread. For best results, I recommend using a mix of all-purpose flour and whole wheat flour, not exceeding half the total flour amount. This ensures the bread remains light while still benefiting from the whole wheat’s depth.
How can I incorporate dried cranberries instead of fresh ones?
If you prefer using dried cranberries, they can be added instead of fresh cranberries, but keep in mind they won’t provide the same burst of moisture or tartness. For best results, I recommend soaking 1/2 – 3/4 cup of dried cranberries in hot water for at least 30 minutes to plump them up before folding them into the batter. This step helps keep the bread moist and enhances the overall flavor combination.
What if I want to add a bit of spice or flavor to the bread?
If you want to add a little extra flavor to your delicious bread, try adding a teaspoon of cinnamon or nutmeg to the dry ingredients. These spices enhance the orange flavor and work wonderfully with the cranberries. You could also mix in a splash of vanilla extract for a dash of sweetness.
Happy baking!
More Recipes Like This:
Apple Cinnamon Sourdough Quick Bread
Apple Cider Donut Sourdough Quick Bread
Pumpkin Chocolate Chip Sourdough Quick Bread
Sourdough Cranberry Orange Quick 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!
Ingredients
Sourdough Cranberry Orange Quick Bread
- 190 grams (1 1/4 cup + 2 Tablespoon) all-purpose flour
- 4 grams (1 teaspoon) baking powder
- 3 grams (1/2 teaspoon) baking soda
- 3 grams (1/2 teaspoon) salt
- 57 grams (4 tablespoons) unsalted butter, softened
- 150 grams (3/4 cup) sugar
- 1 egg, room temperature
- 120 grams (1/2 cup) milk
- 60 grams (1/4 cup) orange juice, 1 medium orange
- 4 grams (1 1/2 teaspoons) orange zest
- 120 grams (1/2 cup) sourdough discard
- 180 grams (1 1/2 cups) fresh cranberries
Orange Glaze
- 130 grams powdered sugar (1 cup)
- 23 grams (1 1/2 Tablespoons) orange juice
- 4 grams (1 1/2 teaspoons) orange zest
Instructions
1. Grease a 4.5 x 8.5 inch loaf pan and line with parchment paper for easy removal. Set to the side.
2. In a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk until incorporated.
190g (1 1/4c + 2 T) flour, 4g (1 tsp) baking powder, 3g (1/2 tsp) baking soda, 3g (1/2 tsp salt
3. 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.
57g (4 T) unsalted butter, softened, 150g (3/4 c) sugar
4. 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, room temperature
5. In a liquid measuring cup, add the milk, orange juice, orange zest and sourdough discard. Whisk until completely smooth.
120g (1/2 c) milk, 60g (1/4 c) orange juice, 4g (1 1/2 tsp) orange zest, 120g (1/2 c) sourdough discard
You can use active starter, just make sure to use the same amount in grams.
6. 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.
7. Fold in the fresh cranberries. Be careful so you don’t over mix the batter, as this can lead to dense bread.
180g (1 1/2 c) fresh cranberries
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.
8. 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.
9. Keep the loaf in the loaf pan for 5 minutes before removing it and allowing it to cool on a wire rack.
10. While the sourdough quick bread cools slightly, prepare the orange glaze.
11. 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!
130g (1 c) powdered sugar, 23g (1 1/2 T) orange juice, 4g (1 1/2 tsp) orange zest
Notes
How to Store
After the bread cools, wrap it in plastic wrap or store it in an airtight container at room temperature for up to 2–3 days.
If you want to keep it fresh longer, freeze slices wrapped tightly in plastic wrap and then place them in a freezer bag. When you’re ready, just thaw at room temperature and enjoy.
Can I use whole wheat flour instead of all-purpose flour in this recipe?
Yes, you can substitute some or all of the bread flour with whole wheat flour. Keep in mind that this may result in a denser texture, but it will add a delicious nutty flavor to the bread. For best results, I recommend using a mix of all-purpose flour and whole wheat flour, not exceeding half the total flour amount. This ensures the bread remains light while still benefiting from the whole wheat's depth.
How can I incorporate dried cranberries instead of fresh ones?
If you prefer using dried cranberries, they can be added instead of fresh cranberries, but keep in mind they won’t provide the same burst of moisture or tartness. For best results, I recommend soaking 1/2 - 3/4 cup of dried cranberries in hot water for at least 30 minutes to plump them up before folding them into the batter. This step helps keep the bread moist and enhances the overall flavor combination.
What if I want to add a bit of spice or flavor to the bread?
If you want to add a little extra flavor to your delicious bread, try adding a teaspoon of cinnamon or nutmeg to the dry ingredients. These spices enhance the orange flavor and work wonderfully with the cranberries. You could also mix in a splash of vanilla extract for a dash of sweetness.
The recipe doesn’t seem to include the temperature to cook the quick bread on.
Hi Erin! The quick bread should be baked at 350 degrees F.