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sourdough discard cranberry bread

5 from 1 vote
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!
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Prep Time 10 minutes
Cook Time 50 minutes
10 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Course: bread, Dessert, sourdough
Ingredients Equipment Method

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 

Equipment

  • small and a medium bowl
  • measuring cups and spoons
  • whisk and spatula
  • standard loaf pan 
  • Parchment paper

Method
 

Make the Bread
  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
  2. 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.
  3. Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. Bring It Together: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix
  5. Fold in Add-Ins: Gently fold in the halved cranberries and nuts, ensuring even distribution throughout the batter.
  6. 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
    1. 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)
    2. 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!