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Sourdough Cranberry Orange Quick Bread

Mandy Jackson
An easy sourdough quick bread featuring the classic flavor combination of cranberry + orange. This loaf is packed with orange zest and juice, lots of fresh cranberries, and is topped with an (optional, but HIGHLY recommended) orange glaze.
Makes 1 loaf.
5 from 2 votes
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8

Ingredients
  

For the Bread

  • 1 cup sugar
  • 2 eggs
  • ½ cup neutral oil (see note)
  • ½ cup sourdough discard
  • ⅓ cup plain whole milk Greek yogurt
  • Zest and juice of 1 small orange, 1 ½ tablespoons juice reserved for the glaze (see note)
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup cranberries (fresh or frozen will work - do not thaw if frozen)

For the Glaze

  • 1 cup powdered sugar
  • 1 ½ tablespoons orange juice

Instructions
 

For the Bread

  • Preheat oven to 350 degrees. Grease an 8 by 4-inch loaf pan.
    Combine sugar, eggs, oil, discard, yogurt, orange zest and juice, and vanilla in a large bowl.
    In a medium bowl, combine the flour, baking soda, and salt.
    Sprinkle the dry ingredients over the wet ingredients and stir until mostly incorporated - there will be a few dry pockets of flour. Fold in the cranberries. Pour batter into prepared loaf pan and bake for 50-65 minutes, until golden brown and a toothpick inserted into the thickest part of the loaf comes out clean, or with a few moist crumbs on it.
    Cool for 10 minutes in the pan before inverting to release. Spoon the glaze over top (if using). Cool completely on a wire rack.

For the Glaze

  • In a medium bowl, whisk together 1 cup of powdered sugar and the orange juice. You want it to be thick, but not too stiff to stir. Add a sprinkle of powdered sugar or a splash of water if the consistency needs to be tweaked. Spoon glaze over the warm loaf.

Notes

The oil - Any neutral oil will work here. Vegetable oil or avocado oil are my preferred options. (Melted) butter will also work, but your loaf will not be as tender.
The orange juice - Once you've juiced your orange, set aside 1 ½ tablespoons of the juice to make the glaze. If you're not making the glaze, you can use all of the juice into the bread. This loaf can handle up to ½ cup of juice. I've also made it with no juice and it still works (though is slightly less moist and orangey).
One standard size naval orange will yield about 2 teaspoons of orange zest, and ⅓-1/2 cup of orange juice.
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