Sourdough Cranberry Orange Quick Bread Recipe

Sourdough Cranberry Orange Quick Bread Recipe

Yield: loaf

Prep Time: 20

Cook Time: 50

Total Time: 1 10

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!

4.67 from 6 votes

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Equipment

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 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.

FAQs

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.

This recipe card was updated on 03/14/26.

Nutrition

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