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Cranberry Orange Bread

Sourdough Cranberry Orange Bread

A same-day sourdough discard quick bread studded with tart cranberries and bright orange zest, finished with a light orange glaze.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling & Glazing 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 300 g / 2½ cups all-purpose flour
  • 150 g / ¾ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 240 g / 1 cup sourdough discard, unfed
  • 2 large eggs
  • 100 g / ½ cup neutral oil, such as vegetable or canola
  • 1 Tbsp orange zest from about 1 large orange
  • 60 g / ¼ cup fresh orange juice
  • 170 g / 1½ cups fresh or frozen cranberries if frozen, do not thaw first
Orange Glaze
  • 120 g / 1 cup powdered sugar
  • 2-3 Tbsp fresh orange juice
  • ½ tsp orange zest for garnish

Equipment

  • 9x5-inch loaf pan
  • Kitchen scale
  • Zester or fine grater
  • Wire cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan, or line it with parchment.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the sourdough discard, eggs, oil, orange zest, and orange juice until smooth.
  4. Pour the wet ingredients into the dry and stir just until combined - a few streaks of flour are fine.
  5. Toss the cranberries with a spoonful of the dry mixture set aside beforehand (this keeps them from sinking), then fold them into the batter.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 50–55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent loosely with foil after 35 minutes if the top is browning too quickly.
  8. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before glazing.
  9. Whisk the powdered sugar and orange juice together until smooth and pourable but not thin. Drizzle over the cooled loaf and sprinkle with the reserved orange zest.

Notes

This is the loaf I make when I want something that tastes like fall without reaching for a single pumpkin can. Cranberries are tart enough that you really do need the full amount of sugar in the batter - don't be tempted to cut it back or the bread turns sour instead of bright.
I use bottled discard that's sat in the fridge a few days for this one; it doesn't need to be fresh or particularly bubbly since it's not doing any leavening here - the baking powder and soda handle that.
The orange glaze is optional if you want a lower-sugar version, but I think it's what makes this one feel finished rather than just a fruit loaf.