This sourdough discard cranberry bread gets an upgrade with a zesty orange glaze that adds sweetness and a pop of citrusy brightness. Perfect for holiday mornings, festive brunches, or as a thoughtful homemade gift, this bread is sure to become a seasonal favorite!
Sourdough orange-glazed cranberry bread is super moist, tender, and packed with juicy cranberries. It’s perfectly sweet with just the right tangy kick. This cranberry loaf stays fresh and delicious for days—perfect if you’re looking for a homemade Christmas gift idea!
Here’s my take on a bakery-style cranberry loaf. It’s packed with cranberries, and the orange glaze takes it to a whole new level. Every bite is a delightful treat you’ll fall in love with.
Why We Love This Recipe
- Bright Citrus Flavor: The zest and juice of orange infuse the bread with a refreshing, tangy sweetness that pairs beautifully with cranberries.
- Sweet and Tart Balance: The dried or fresh cranberries add pops of tartness, creating a delightful contrast to the citrus and any sweetness in the bread.
- Unique Depth from Sourdough Discard: The sourdough discard lends a subtle tanginess and complexity that you won’t find in typical quick breads, elevating the flavor profile.
- Moist and Tender Texture: Sourdough discard contributes to a moist and tender crumb, while the ingredients like butter, oil, or yogurt in the recipe (depending on what you use) add richness.
- Versatile Snack: It’s perfect as a breakfast option, snack, or even dessert—topped with butter or cream cheese or just on its own.
- Seasonal and Festive Appeal: Orange and cranberry are classic combinations, especially during the holiday season, making the bread feel special and cozy.
Sourdough discard orange-glazed cranberry bread has a moist and tender crumb loaded with juicy cranberries. It has the perfect balance of sweet and tangy. Make sure to try our other sourdough recipes (in case you need a homemade Christmas gift idea).
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Here’s what you’ll need to make this festive loaf:
- Flour: All-purpose flour gives the bread its structure.
- Baking Powder: Helps the bread rise beautifully.
- Salt: Balances out the sweetness.
- Milk: Use room-temperature milk for the best texture.
- Orange Zest and Juice: Zest the orange before juicing, and save a little zest for the glaze.
- Butter: unsalted butter adds moisture and richness.
- Sugar: Sweetens the loaf and balances the tangy cranberries.
- Eggs: Make the crumb soft and tender.
- Cranberries: Rinse and dry them, then toss in a little flour to keep them from sinking to the bottom of the batter. (See substitutions below if needed!)
- Sourdough starter discard: This adds moisture to the cake and is also a great way to use up any sourdough starter discard that you have saved in your fridge.
Pro Tip: Tossing cranberries in a little flour coats them lightly and prevents them from sinking to the bottom of the loaf as it bakes. This ensures cranberries are evenly disbursed in the finished loaf.
Sourdough Discard Cranberry Bread With Orange Glaze Recipe
For the Bread:
- 1 cup sourdough discard (unfed, straight from the fridge is fine or you can use active sourdough starter as well )
- 1/2 cup unsalted butter, melted (or neutral oil)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk (or plant-based alternative)
- 1 tsp vanilla extract
- 1 orange (zest and 2 tbsp juice)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 1/2 cups fresh cranberries (or dried cranberries if that’s all you have)
- 1/2 cup chopped nuts (optional; walnuts or pecans work great)
For the Orange Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh orange juice
- 1/2 orange zested
Instructions
Make the Bread
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
Mix Wet Ingredients:
In a large bowl, whisk together sourdough discard, melted butter, and sugar until smooth. Add the eggs, milk, vanilla, orange zest, and orange juice. Stir until well combined.
Combine Dry Ingredients:
In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Bring It Together:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
Fold in Add-Ins:
Gently fold in the halved cranberries and nuts, ensuring even distribution throughout the batter.
Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover with foil during the last 10–15 minutes.
Cool:
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make the Orange Glaze
- Mix:
In a small bowl, whisk together powdered sugar, orange juice, and orange zest until smooth. Adjust the consistency with a bit more juice (for a thinner glaze) or powdered sugar (for a thicker glaze). - Glaze the Bread:
Once the bread has cooled, drizzle the orange glaze over the top, letting it drip down the sides for a beautiful finish. Savor thick slices alongside your morning coffee!
Serving Suggestions
This sourdough discard cranberry orange bread is a showstopper as is, but you can serve it with:
- A dollop of whipped cream for dessert.
- A side of fresh fruit for a festive brunch spread.
- A warm mug of tea or coffee for the ultimate cozy treat.
Storage Tips
- At Room Temperature: Store in an airtight container for up to 3 days.
- In the Fridge: Keeps well for up to a week. Bring to room temperature before serving.
- Freezer-Friendly: Freeze unglazed bread for up to 3 months. Glaze after thawing for best results.
This sourdough discard cranberry orange bread with the most irresistible glaze is a delightful way to embrace the holiday spirit. The tangy cranberries, subtle sourdough flavor, and sweet citrus glaze create the perfect balance of flavors.
Bake the Bread in Advance
Sourdough discard cranberry bread with orange glaze can be made ahead of time, making it perfect for busy schedules or holiday preparations. Here’s how to plan ahead while keeping it fresh and delicious:
- Bake Early: You can bake the bread 1–2 days before you plan to serve it.
- Storage: Once the bread is completely cooled, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container.
- At Room Temperature: Keeps fresh for up to 2 days.
- In the Fridge: Store for up to a week, but allow it to come to room temperature before serving for the best texture and flavor.
- Freeze for Longer StorageIf you want to make the bread well in advance: Freeze the Loaf Unglazed
- To prevent freezer burn, wrap the cooled bread tightly in plastic wrap and then aluminum foilStore in the freezer for up to 3 months.
- Remove the bread from the freezer and let it thaw at room temperature while still wrapped. This will prevent condensation from making the loaf soggy.Glaze it after it’s completely thawed for the freshest presentation.
Prepare the orange glaze
- The orange glaze can be made up to 3 days in advance.Storage:
- Store the glaze in an airtight container in the refrigerator.When ready to use, let it sit at room temperature for a few minutes and whisk to restore its smooth texture.
For the best results, bake the bread and apply the glaze on the day you plan to serve it. However, if you’re short on time:
Bake and Glaze Ahead: The glazed bread can be stored at room temperature for up to a day. Place it in an airtight container to keep it moist and prevent the glaze from drying out.
Refrigerated Glazed Bread: If storing in the fridge, bring the bread to room temperature before serving to enjoy the full flavor and softness.
Serving Tip:” Warm the sourdough cranberry orange bread slices in the microwave (10-15 seconds) or in an oven, on low heat (300°F for 5-7 minutes) for that “freshly baked” experience, even if made ahead.
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sourdough discard cranberry bread
Equipment
- small and a medium bowl
- measuring cups and spoons
- whisk and spatula
- standard loaf pan
- Parchment paper
Ingredients
For the Bread:
- 1 cup sourdough discard
- 1/2 cup cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 orange (zest and 2 tbsp juice)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 1/2 cups fresh cranberries
- 1/2 cup chopped nuts (optional)
For the Orange Glaze:
- 1 cup powdered sugar
- 2-3 tbl fresh orange juice
- 1/2 orange zested
Instructions
Make the Bread
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together sourdough discard, melted butter, and sugar until smooth. Add the eggs, milk, vanilla, orange zest, and orange juice. Stir until well combined.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Bring It Together: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix
- Fold in Add-Ins: Gently fold in the halved cranberries and nuts, ensuring even distribution throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover with foil during the last 10–15 minutes.
Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make the Orange Glaze
- Mix: In a small bowl, whisk together powdered sugar, orange juice, and orange zest until smooth. Adjust the consistency with a bit more juice (for a thinner glaze) or powdered sugar (for a thicker glaze)
- Glaze the Bread: Once the bread has cooled, drizzle the orange glaze over the top, letting it drip down the sides for a beautiful finish. Savor thick slices alongside your morning coffee!
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