Cranberry Orange Sourdough Quickbread

This easy Cranberry Orange Sourdough Quickbread has quickly become my go-to winter bake. It’s soft, buttery, and made with sourdough discard for the perfect tender crumb. The bright citrus and tart cranberries shine through in every slice, and the simple glaze adds just the right amount of sweetness. It’s an easy holiday brunch loaf or an afternoon treat.

I often make my Cranberry Orange Sourdough Artisan Loaf when I have time for a long ferment, but this quickbread is the faster, sweeter option I turn to when I want those flavors without the extra steps.

Why You’ll Love Cranberry Orange Sourdough Quickbread

• Winter Flavor – I love the tart cranberries and orange flavor in the winter, just like this Cranberry Orange Sourdough Focaccia.
• Breakfast Favorite – This quickbread makes the perfect addition to a special breakfast or brunch spread. Or try these Cranberry Orange Sourdough Muffins and Cranberry Orange Sourdough Scones for more breakfast options with the same tart and sweet flavor.
• Quick and Easy – One of the best things about this loaf is how simple it is! It’s quick to mix together, and the flavor is out of this world. For a showstopper bake, try this Cranberry Orange Sourdough Wreath—it makes the perfect winter centerpiece!

Sourdough Discard Tip: I keep a jar in my fridge that I continually add sourdough discard to. Discard is a by-product of your sourdough starter and there is no reason to throw it away. Instead, use it in incredible sourdough discard recipes where it adds moisture and great flavor. Use older, more tangy discard in savory recipes like these Ham and Cheese Sourdough Scones, and young/fresh discard in sweeter recipes like my springtime favorite Sourdough Discard Lemon Loaf.

Important Ingredients

• Sourdough Discard – Use discard straight from the refrigerator or bubbly sourdough starter. I use 100% hydration sourdough (equal parts of flour and water).
• Unsalted Butter – I always bake with unsalted butter, but you can substitute salted butter if preferred.
• Orange Zest and Orange Juice – A combination of freshly zested orange and orange juice adds rich flavor to this quickbread.
• Granulated Sugar – This quickbread is sweetened with granulated sugar.
• All-purpose flour – All-purpose or pastry flour works best in this recipe.
• Cranberries – Fresh cranberries, roughly chopped in a blender, balance the flavor and texture in this bread. You can also use chopped frozen cranberries – just toss them in with the flour mixture.
• Orange Glaze – An orange glaze made of powdered sugar, orange juice and zest, vanilla extract, and salt tops this bread with a beautiful finish. You can leave it off, but I think it really makes this bake stand out and the flavors pop.

See the recipe card for full information on ingredients and quantities

How to Make Cranberry Orange Sourdough Quickbread

Mix the Batter

Step 1: Combine the dry ingredients, including flour, baking powder, and salt in a small bowl. I like to use a kitchen scale for precise measurements.

Step 2: Pulse the cranberries in a blender until roughly chopped or chop with a knife. Add the cranberries to the flour mixture and fluff with a fork until they are thoroughly coated in the flour. This helps ensure the cranberries are evenly distributed in the quick bread and don’t sink to the bottom. Set aside.

Step 3: In a large bowl, combine the sourdough discard, melted butter, and sugar. Whisk until combined. Add the orange juice, eggs, vanilla extract, and orange zest, and continue whisking until smooth.

Step 4: Add the dry ingredients to the liquid ingredients and gently fold together until just combined, scraping down the sides of the bowl as needed.

Note: Don’t overmix this batter! Overmixing the batter can lead to overly tough bread. Mixing until just combined ensures that your quick bread is light and fluffy. You’ll know you have mixed enough when the batter is fully combined with just a few dry streaks remaining.

Prepare the Pan

Step 5: While the oven is preheating, create a parchment sling and line a loaf pan with the parchment paper.

Step 6: Pour the prepared batter into the loaf pan.

Long Fermenting the Batter: To long-ferment sourdough quickbread, mix up the batter without the cranberries. The natural acidity and sugars in cranberries can slightly impact fermentation, so it’s best to add them later. Cover the batter and refrigerate for 24–48 hours to let the discard pre-digest some of the gluten and develop flavor. When you’re ready to bake, stir in the chopped cranberries, pour into your prepared pan, and bake straight from the fridge. You may need to add a few extra minutes to the bake time to account for the colder batter.

Bake And Glaze

Step 7: Bake cranberry orange bread at 350°F for 45-50 minutes. You’ll know it is done when the loaf is golden brown, a toothpick inserted comes out clean and the loaf registers 200-210ºF. Let the loaf cool for about 5 minutes and then remove to a wire rack to let the loaf cool completely.

Step 8: While the bread cools, mix the orange glaze. Whisk together the powdered sugar, orange juice, vanilla extract, salt, and optional orange zest. You can control how thick or thin your glaze is by adding a bit more (or less) orange juice. Whisk until your glaze is smooth, and then pour the glaze over the warm loaf. Let the loaf cool completely before slicing.

How to Store and Freeze Leftovers

This loaf stays good at room temperature for a couple of days, wrapped or in an airtight container. After that, I slice the loaf and store any extra pieces in an airtight bag or container in the freezer. When you want to eat a piece, pull it out of the freezer to thaw or zap it in the microwave for about 20 seconds.

Frequently Asked Questions

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If you tried this Cranberry Orange Sourdough Quickbread or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!