Cranberry Orange Sourdough Quick Bread

Name: Cranberry Orange Sourdough Quick Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 cup white sugar; ½ cup vegetable oil (or melted butter); 2 large eggs; 1¾ cups all-purpose flour; 2½ teaspoons baking powder; ¾ teaspoon salt; ¼ cup milk; ¾ cup sourdough starter (unfed is fine); 1¾ cups fresh cranberries; Zest of 1 large orange; 1 tablespoon orange juice; 1 cup powdered sugar; 2-3 tablespoons orange juice; ½ teaspoon orange zest; 1 tablespoon milk (adjust as needed for consistency)

This cranberry orange sourdough quick bread is easy to make and is the perfect fall or winter breakfast. Fresh cranberries are beautiful and seasonal, and their tartness balances the sweetness of the glaze perfectly.

Your sourdough doesn’t have to be active for this recipe. Sourdough discard recipes are great for when you have starter to use and want something fast.

Cranberry Orange Sourdough Quick Bread

The bright tang of fresh cranberries balances perfectly with the sweet orange notes, while the sourdough adds a subtle complexity that makes people wonder what your secret is. Makes 1 loaf.

Prep Time 15

Cook Time 1

Total Time 1 15

Serving Size slices

Equipment

Standard-sized loaf pan (8.5 x 4.5 inches)
Zester
Wire cooling rack

Ingredients

Batter

1 cup white sugar
½ cup vegetable oil or melted butter
2 large eggs
1¾ cups all-purpose flour
2½ teaspoons baking powder
¾ teaspoon salt
¼ cup milk
¾ cup sourdough starter unfed is fine
1¾ cups fresh cranberries
Zest of 1 large orange
1 tablespoon orange juice

Glaze (optional)

1 cup powdered sugar
2-3 tablespoons orange juice
½ teaspoon orange zest
1 tablespoon milk adjust as needed for consistency

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Instructions

Preheat the oven. Preheat your oven to 350°F (175°C). Grease an 8.5 x 4.5-inch loaf pan with butter or non-stick spray.
Combine the dry ingredients. Whisk the flour, baking powder, and salt in a large mixing bowl until well combined.
Mix the wet ingredients. In a separate bowl, beat the sugar, oil (or melted butter), and eggs until smooth.
Combine wet and dry mixtures. Gradually add the dry ingredients to the wet mixture, alternating with the milk until combined. Then, stir in the sourdough starter until fully incorporated.
Fold in cranberries and orange zest. Gently fold in the cranberries, orange zest, and orange juice, being careful not to overmix, which can make the bread tough.
Bake the bread. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (but no wet batter). Rotate the pan halfway through baking for even cooking. Let the bread cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Prepare the orange glaze. Whisk together the powdered sugar, orange juice, orange zest, and milk in a small bowl until the glaze is thick but pourable. Adjust consistency with more milk or powdered sugar if needed.
Drizzle the glaze. Once the bread has completely cooled, drizzle the orange glaze over the top. Allow the glaze to set for 10–15 minutes before slicing and serving.

Notes

For best results, make sure your sourdough starter and eggs are at room temperature. This will help the ingredients mix more smoothly, giving the bread a better texture.

This bread recipe and orange French toast have become my family’s favorite Christmas morning breakfasts. The flavors are so well-balanced, and the sourdough adds a lovely depth you don’t get with other quick breads. Plus, it makes the house smell amazing while it’s baking!

front view of cranberry orange bread slice with loaf behind it.

This is also great to enjoy in the afternoon with a cup of tea. And, of course, it’s always a hit when I bring it to gatherings with friends and family.

Quick Bread Tips

Room Temperature is Key: Make sure your sourdough starter and eggs are at room temperature before starting. This helps them blend smoothly with the other ingredients, creating a better texture for your bread.
Use Fresh Cranberries: Fresh cranberries will give you the best flavor and texture in this recipe. If you only have frozen cranberries, thaw and pat them dry before adding them to the batter.
Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a tough loaf.
Zest Before Juicing: Zest your orange before you juice it. It’s much easier to zest a whole orange!
Even Baking: All ovens are different. Rotate your loaf pan halfway through baking to ensure even browning.
Cooling is Crucial: Let the bread cool completely before adding the glaze. This prevents the glaze from melting and making a mess.

Key Ingredients and Tools

Here are a few key things to keep in mind for this recipe:

Sourdough Starter. A good sourdough starter is key to the flavor and texture of this bread. You can learn how to make your own with my sourdough starter recipe.
Fresh Cranberries. Fresh cranberries will give you the best flavor and texture. You can usually find them in the grocery store’s produce section, especially during the fall and winter. Frozen cranberries can work in a pinch if you can’t find fresh ones.
Orange Zest. Use a zester to get the flavorful outer peel of the orange without the bitter white pith. Orange zest adds a bright, citrusy aroma and taste to the bread.
Loaf Pan. A standard 8.5 x 4.5-inch loaf pan is perfect for this recipe. You can usually find loaf pans in the baking aisle of your grocery store, often near the cake pans.

These ingredients and tools will help you create a delicious and beautiful loaf.

Serving Suggestions

For a full breakfast, serve with coffee or tea, fresh fruit, cranberry juice, and eggs.

Troubleshooting and Help

Can I use dried cranberries instead of fresh ones?

While fresh cranberries are preferred for their bright flavor and texture, you can use dried cranberries in a pinch. If you do, I recommend plumping them up first by soaking them in hot water or orange juice for about 15 minutes. This will help them become softer and more flavorful.

I don’t have a sourdough starter. Can I still make this bread?

Yes, you can! While sourdough adds a lovely complexity, you can substitute it with an equal amount of plain yogurt or buttermilk. This will help keep the bread moist and tender.

Can I make the glaze without orange zest?

Absolutely! The zest adds a little extra flavor, but the glaze will still be delicious without it. Just leave it out and proceed with the rest of the glaze ingredients.

My glaze is too runny. What should I do?

No problem! Just add a little more powdered sugar, a teaspoon at a time, until you reach your desired consistency.

If you have any more questions, leave me a comment. I’m always happy to help.

Storing Leftovers

This bread is best enjoyed fresh, but here’s how to store it for later. Always follow best practices for leftovers and food safety.

Room Temperature:

Keep the bread at room temperature for 3-4 days.
Store it in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out.

Freezing:

Wrap the cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag or container. It will keep in the freezer for up to 3 months.

Storing the glaze:

You can store any leftover glaze separately in an airtight container in the refrigerator for up to a week.

Glaze it later:

It’s best to store the bread without the glaze. This helps prevent the bread from becoming soggy. When you’re ready to serve, warm the glaze slightly in the microwave or stovetop and drizzle it over the bread.

I hope you enjoy this quick bread recipe. It’s delicious with a cup of coffee in the afternoon or for a Christmas morning breakfast. It’s easy to make but looks impressive. I’m sure it will become a favorite for you and your family.

Cranberry Orange Sourdough Quick Bread