Cranberry Orange Sourdough Quick Bread

loaf of cranberry quick bread sliced on board.

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 Time15

Cook Time1

Total Time1 15

Course: Breakfast

Keyword: Christmas, cranberry orange sourdough quick bread

Servings: slices

Calories: 345kcal

Author: Katie

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

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.

Nutrition