Sourdough Cranberry Orange Quick Bread with Orange Glaze
A moist and tender sourdough cranberry orange quick bread bursting with tart cranberries and fresh citrus flavor, finished with a glossy orange glaze. Perfect for breakfast, brunch, or holiday gifting.
Equipment
- Loaf pan (9x5-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
Nutritional Info (Approximate per Slice)
- Calories: 320
- Carbohydrates: 42g
- Fat: 14g
- Protein: 5g
- Sugar: 24g
