There’s something magical about the combination of tart cranberries and bright citrus. Add sourdough discard into the mix, and you’ve got a quick bread that feels both rustic and bakery-worthy. Cranberry Orange quick bread is the kind of recipe that fills your kitchen with warmth, comfort, and the unmistakable aroma of homemade goodness. It’s not fussy, it doesn’t require yeast proofing, and yet it tastes like something you’d proudly display behind a glass counter at your favorite café.
This sourdough cranberry orange quick bread with orange glaze is moist, tender, lightly tangy, and perfectly balanced between sweet and citrusy. Whether you’re baking for breakfast, brunch, holidays, or a cozy afternoon treat, this loaf delivers every single time.
Let’s dive deep into everything you need to know to master this beautiful quick bread from scratch.
Table of Contents
Why Use Sourdough Discard in Quick Bread?
Adds Depth Without Complexity
Sourdough discard brings a gentle tang that balances sweetness beautifully. It’s subtle, not overpowering.
Improves Texture
The natural acidity helps tenderize the crumb, giving you a moist, bakery-style loaf.
Reduces Waste
Using discard is sustainable, practical, and incredibly satisfying.
No Fermentation Required
This is still a true quick bread, no rising time, no kneading, no waiting.
You can see that same magic in recipes like the Sourdough Discard Blueberry Bread, which inspired me to try the cranberry-orange combination. The mild tang complements the citrus perfectly, giving the bread a complexity you can’t get with a standard batter.
Understanding Quick Bread vs Yeast Bread
Quick Bread Basics
Quick breads rely on chemical leaveners like baking powder and baking soda rather than yeast. That means they go from bowl to oven fast.
Why This Matters
You get instant gratification without sacrificing flavor. Perfect for busy days or last-minute baking.
Ingredients Overview
Dry Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
Wet Ingredients
- Sourdough discard
- Granulated sugar
- Eggs
- Neutral oil or melted butter
- Orange juice
- Orange zest
- Vanilla extract
Add-ins
- Fresh or frozen cranberries
Glaze
- Powdered sugar
- Fresh orange juice
- Orange zest
Orange zest is what ties every flavor together, adding that aromatic lift that keeps each bite lively. It’s the same kind of irresistible touch you’ll find in my Pumpkin Bread with Cinnamon Glaze, sweet, warm, and perfectly balanced. Once you taste the combination, you’ll understand why this loaf becomes a winter favorite.
Choosing the Best Cranberries
Fresh Cranberries
Bright red, firm, and glossy. Best texture and flavor.
Frozen Cranberries
Do not thaw before adding. Toss lightly in flour to prevent sinking.
Avoid Sweetened Dried Cranberries
They change the moisture balance and sweetness level.
Baking Temperature and Timing
Bake at 350°F (175°C) for approximately 55-65 minutes. Tent loosely with foil if the top browns too quickly.
Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack. Glazing too soon will cause the glaze to melt and slide off.
Orange Glaze: The Finishing Touch
The glaze is simple but transformative. It adds sweetness, moisture, and visual appeal.
Glaze Consistency Tip
Thick enough to coat, thin enough to drip slowly. Adjust with drops of juice as needed.
How to Glaze Like a Pro
- Glaze when loaf is slightly warm, not hot
- Spoon slowly from the center outward
- Let it drip naturally for that bakery finish
Serving Ideas
- Breakfast with honey, coffee or tea
- Brunch centerpiece
- Afternoon snack
- Light dessert with whipped cream
I like to sprinkle a few sugared cranberries or curls of orange peel on top, simple, rustic, and festive. It’s the same elegant touch that turns any bake into a showstopper, much like the Christmas Cranberry Pound Cake or the silky Cranberry Custard Pie.
Storage, Freeze and Shelf Life
Room Temperature
Up to 3 days in an airtight container.
Refrigerator
Up to 1 week, well wrapped.
Freezer
Freeze unglazed loaf for up to 3 months.
Wrap tightly in plastic wrap, then foil. Thaw at room temperature and glaze before serving.
Common Mistakes to Avoid
Overmixing
Leads to dense bread.
Skipping Zest
You lose the signature orange flavor.
Too Much Glaze
Overpowers the loaf instead of complementing it.
Recipe Variations
Nutty Version
Add chopped walnuts or pecans.
Healthier Swap
Use part whole wheat flour and reduce sugar slightly.
Lemon Twist
Replace orange with lemon zest and juice.
This Cranberry Orange quick bread might just rival your favorite holiday treats like the Cranberry Pecan Pumpkin Bread or the rustic Cranberry Orange Sourdough Bread.
Sourdough Cranberry Orange Quick Bread with Orange Glaze
Equipment
- Loaf pan (9×5-inch)
- Mixing bowls
- Whisk
- Rubber Spatula
- Microplane or zester
- Measuring cups and spoons
- Parchment paper
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sourdough discard
- 2 large eggs
- ½ cup neutral oil or melted butter
- ½ cup fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen cranberries
Orange Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix sourdough discard, eggs, oil, orange juice, orange zest, and vanilla until smooth.
- Add wet ingredients to dry ingredients and gently mix until just combined.
- Fold in cranberries evenly without overmixing.
- Pour batter into prepared pan and smooth the top.
- Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack.
- Whisk glaze ingredients and drizzle over the cooled loaf before slicing.
Notes
- Calories: 320
- Carbohydrates: 42g
- Fat: 14g
- Protein: 5g
- Sugar: 24g
FAQs
Can I use bottled orange juice?
Fresh is best, but bottled works in a pinch. Don’t skip the zest.
Why did my cranberries sink?
Toss them lightly in flour before folding into batter.
Can I make gluten-free cranberry orange quick bread?
Yes, use a 1:1 gluten-free baking blend.
What can I use instead of sourdough starter in this recipe?
If you don’t have sourdough discard, replace it with ¼ cup of plain Greek yogurt or buttermilk. Both options mimic the mild tanginess and moisture that sourdough adds to your Cranberry Orange quick bread.
How do I keep my cranberry orange quick bread moist?
The secret lies in the sourdough starter discard, it adds structure and locks in moisture. Also, avoid overmixing your batter, and be sure not to overbake. Once cooled, store your loaf in an airtight container or wrap it tightly in plastic to maintain softness.
Can I use dried cranberries instead of fresh ones in cranberry orange quick bread?
Yes, you can! If using dried cranberries, soak them in orange juice for about 15 minutes before mixing them into the batter. This softens the texture and enhances their citrus flavor. Fresh cranberries, however, will give your bread a brighter tartness and juicier crumb.
This sourdough cranberry orange quick bread with orange glaze is everything a quick bread should be: moist, flavorful, easy, and impressive. It transforms humble pantry ingredients into something special and comforting. Whether you’re a sourdough veteran or just looking for a reliable cranberry orange quick bread, this recipe deserves a permanent spot in your baking rotation.
