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Sliced Cranberry Orange Sourdough Bread on platter surrounded by cranberries and oranges.
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Cranberry Orange Sourdough Bread

By: Brandon Cochran
Moist and tender, this easy Cranberry Orange Sourdough Bread is packed with tart cranberries, bright orange zest, and zing from yogurt and sourdough discard. It's a festive quick bread that's great for Thanksgiving or the holidays.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Yield or Serving: 10 slices

Equipment

Ingredients

Cranberry Orange Sourdough Bread

  • 165 g Granulated Sugar
  • 50 g Light Brown Sugar
  • 2 TBS Orange Zest, from 1 orange
  • 113 g Unsalted Butter, softened, 1 stick or 8 TBS
  • 3 Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 120 g Plain Yogurt, Unsweetened, full-fat (if using Greek yogurt or it's very thick, add ¼-⅓ cup of milk to batter)
  • 120 g Sourdough Discard, or active starter, ½ cup
  • 270 g All-purpose flour, plus 1 TBS for coating blueberries
  • 2 tsp Baking Powder
  • ½ tsp Kosher Salt
  • 170 g Fresh Cranberries, roughly chopped, 1 ½ cups

Orange Glaze

Instructions

  • Preheat oven to 350ºF (177ºC). Grease a 8.5x4.5" loaf pan and line with parchment paper with a couple of inches overhang on the sides.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the sugars and rub the orange zest into the sugars with your fingers until fragrant.
    Add the softened butter and cream on medium speed for a few minutes until light, fluffy, and pale in color.
    Then, beat in one egg at a time until fully incorporated.
    Whisk the yogurt, sourdough discard, and vanilla together in another bowl or large liquid measuring cup until you have a creamy mixture.
    If the mixture seems thick, add ¼-⅓ cup of whole milk.
    165 g Granulated Sugar, 50 g Light Brown Sugar, 2 TBS Orange Zest, 113 g Unsalted Butter, 3 Eggs, 1 tsp Vanilla Extract, 120 g Plain Yogurt, 120 g Sourdough Discard
  • In another mixing bowl, combine the dry ingredients.
    270 g All-purpose flour, 2 tsp Baking Powder, ½ tsp Kosher Salt
  • Add the dry ingredients to the bowl and mix just until combined.
    Roughly chop the cranberries and gently fold them into the batter with a spatula.
    170 g Fresh Cranberries
  • Transfer the batter to the prepared bread loaf pan and evenly smooth the top to the corners of the pan.
    Bake for 1hr to 1hr 10mins or until the top browns, the edges begin to separate from the sides of the pan, and a wooden skewer or cake tester inserted into the middle comes out clean with only a few moist crumbs.
    Check the loaf after 45 minutes. If the top is browning too quickly, tent it with aluminum foil.
    Cool on a wire rack for 15 minutes and then use the parchment overhand to lift the cake out of the pan to cool completely before glazing.
  • In a mixing bowl, mix the powdered sugar, orange juice, and yogurt together until you have a thick, pourable glaze.
    Adjust the thickness level as necessary by adding more powdered sugar or juice/yogurt.
    For a thick glaze that slowly drips down the cake, the glaze needs to be thicker than you may initially think.
    Slice and enjoy!
    200 g Powdered Sugar, 2 TBS Orange Juice, 1 TBS Plain Yogurt

Notes

  • Follow my guide above for more detailed instructions, tips, and photos to make this cranberry orange sourdough quick bread.
  • The bread stores well at room temperature in an airtight container for 4-5 days or in the refrigerator for up to a week. Once glazed, store in the refrigerator.
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