There’s something about the combination of fresh cranberries and bright orange that just feels like the holidays! This sourdough cranberry orange quick bread is soft, moist, and bursting with tart cranberries and fresh citrus flavor, all topped with a sweet homemade orange glaze. It’s made with sourdough discard and simple ingredients, making it an easy and delicious way to use up your extra starter. Whether you’re baking for Thanksgiving, Christmas morning, or simply want something festive to enjoy with your morning coffee, this beautiful loaf is sure to become a holiday favorite!
Why I Love This Recipe
- Perfect for the holidays: The combination of tart cranberries and fresh orange makes this a festive treat for Thanksgiving, Christmas, or holiday gifting.
- Great way to use sourdough discard: No need for an active starter or long fermentation times!
- Soft and moist: Greek yogurt and sourdough discard create a wonderfully tender loaf that stays moist for days.
- Easy to make: Simple ingredients, minimal prep, and no special equipment needed.
- Delicious orange glaze: The sweet citrus glaze perfectly complements the tart cranberries and adds a beautiful finishing touch.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Absolutely! Both active sourdough starter and sourdough discard work in this recipe. Since we’re using baking powder and baking soda for the rise, your starter does not need to be active and bubbly.
Can I use dried cranberries?
Yes, although I recommend fresh or frozen cranberries for the best flavor and texture. Fresh cranberries provide little bursts of tartness that balance the sweetness of the orange glaze. If using dried cranberries, reduce the amount to approximately 100 grams, as they are sweeter and more concentrated.
Can I make this cranberry orange bread ahead of time?
Definitely! This quick bread is a wonderful make-ahead option for the holidays. You can bake it a day in advance and store it in an airtight container. For the prettiest presentation, I recommend adding the orange glaze shortly before serving.
Can I make this recipe without sourdough discard?
Yes! You can replace the 100 grams of sourdough discard with 50 grams of all-purpose flour and 50 grams of water. This will maintain a similar hydration level, although the flavor and texture may vary slightly.
Why did my cranberry orange bread turn out dense?
Overmixing the batter is one of the most common reasons quick breads turn out dense. Once the dry ingredients are added, gently fold everything together until just combined. Also, make sure your baking powder and baking soda are fresh and avoid opening the oven too early during baking.
How do I know when my cranberry orange quick bread is done?
Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs, but no wet batter. For a more accurate reading, the internal temperature should reach approximately 200–205°F. If the top browns too quickly, loosely tent it with aluminum foil while it finishes baking.
Can I freeze sourdough cranberry orange quick bread?
Yes! Allow the loaf to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months. For best results, freeze the bread without the orange glaze and add it after thawing.
How to make sourdough cranberry orange quick bread: step-by-step
Ingredients
Wet Ingredients
- 180 grams sugar
- 10 grams fresh orange zest (about 2 tablespoons)
- 150 grams plain Greek yogurt (room temperature)
- 60 grams freshly squeezed orange juice
- 2 large eggs
- 85 grams unsalted butter, melted and slightly cooled
- 100 grams sourdough discard (room temperature)
- 5 grams vanilla extract
Dry Ingredients
- 240 grams all-purpose flour
- 6 grams baking powder
- 3 grams salt
- 150 grams fresh cranberries (tossed in 1 tablespoon of flour to avoid sinking)
Orange Glaze
- 120 grams powdered sugar
- 20-25 grams freshly squeezed orange juice
- 1/2-1 teaspoon fresh orange zest
- 1/4 teaspoon vanilla extract
Equipment
- Food scale & measuring cups/spoons
- Mixing bowls
- 1 9x5in loaf pan
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the granulated sugar and fresh orange zest. Use your fingertips to rub the zest into the sugar until fragrant. This helps release the natural orange oils for a stronger citrus flavor.
- Add the melted and slightly cooled butter, eggs, sourdough discard, Greek yogurt, orange juice, and vanilla extract to the orange sugar. Whisk until smooth and well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing. The batter should be thick but scoopable.
- Toss the cranberries in a tablespoon of flour to avoid them from sinking and gently fold them into the batter.
- Transfer the batter to the prepared loaf pan and spread evenly.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The center should reach approximately 200–205°F. If the top begins browning too quickly, loosely tent with aluminum foil.
- Allow the loaf to cool in the pan for approximately 15 minutes before transferring to a wire rack to cool completely.
Make the orange glaze
- In a small bowl, whisk together the powdered sugar, fresh orange juice, orange zest, and optional vanilla extract until smooth. Add additional orange juice a teaspoon at a time if needed to reach your desired consistency.
- Once the loaf has completely cooled, drizzle the orange glaze over the top. Allow the glaze to set slightly before slicing and serving.
- Store the glazed loaf in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For best results, freeze the loaf without the glaze. Wrap tightly and freeze for up to 3 months. Thaw completely before glazing.
More sourdough Christmas recipes
- Cranberry Orange Sourdough Scones (with an orange glaze!)
- Cranberry Orange Sourdough Brioche Wreaths (with a maple orange glaze)
- Sourdough Savory Star Bread (with herbs & cheese)
- Sourdough Discard Gingerbread Loaf (with cream cheese frosting!)
Sourdough Cranberry Orange Quick Bread
This moist sourdough cranberry orange quick bread is bursting with fresh cranberries and bright citrus flavor, finished with a sweet homemade orange glaze.
Equipment
- Food scale & measuring cups & spoons
- Mixing bowls
- 1 9x5 inch loaf pan
Ingredients
Wet Ingredients
- 180 grams sugar
- 10 grams fresh orange zest (about 2 tablespoons)
- 85 grams unsalted butter (melted & cooled)
- 2 large eggs (room temperature )
- 100 grams sourdough discard (OR active starter)
- 150 grams plain Greek yogurt
- 60 grams freshly squeezed orange juice
- 5 grams vanilla extract
Dry Ingredients
- 240 grams all-purpose flour
- 6 grams baking powder
- 3 grams salt
- 150 grams fresh cranberries (tossed in 1 tablespoon of flour to avoid sinking)
Orange Glaze
- 120 grams powdered sugar
- 20-25 grams freshly squeezed orange juice
- 1/2-1 teaspoon fresh orange zest
- 1/4 teaspoon vanilla extract
Instructions
-
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
-
In a large mixing bowl, combine the granulated sugar and fresh orange zest. Use your fingertips to rub the zest into the sugar until fragrant. This helps release the natural orange oils for a stronger citrus flavor.
-
Add the melted and slightly cooled butter, eggs, sourdough discard, Greek yogurt, orange juice, and vanilla extract to the orange sugar. Whisk until smooth and well combined.
-
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
-
Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing. The batter should be thick but scoopable.
-
Toss the cranberries in a tablespoon of flour to avoid them from sinking and gently fold them into the batter.
-
Transfer the batter to the prepared loaf pan and spread evenly.
-
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The center should reach approximately 200–205°F. If the top begins browning too quickly, loosely tent with aluminum foil.
-
Allow the loaf to cool in the pan for approximately 15 minutes before transferring to a wire rack to cool completely.
Make the orange glaze
-
In a small bowl, whisk together the powdered sugar, fresh orange juice, orange zest, and optional vanilla extract until smooth. Add additional orange juice a teaspoon at a time if needed to reach your desired consistency.
-
Once the loaf has completely cooled, drizzle the orange glaze over the top. Allow the glaze to set slightly before slicing and serving.
-
Store the glazed loaf in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
-
For best results, freeze the loaf without the glaze. Wrap tightly and freeze for up to 3 months. Thaw completely before glazing.
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