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Best Cranberry Orange Sourdough Loaf (Easy Homemade Recipe)

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This Best Cranberry Orange Sourdough Loaf is tart, sweet, and has that tangy sourdough backbone that makes everything feel intentional. No complicated shaping, no overnight proofing marathons—just a beautiful, crusty loaf that makes you look like you planned it all along.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (240g) active sourdough starter, bubbly and doubled in size
  • ½ cup (120ml) fresh orange juice
  • 2 tablespoons orange zest
  • 1 cup (120g) dried cranberries (unsweetened or lightly sweetened preferred)
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Zest the orange until you have 2 tablespoons of zest, then juice it to get ½ cup (120ml) of juice. Set aside.
  3. In a large bowl, whisk together the melted butter, sugar, and vanilla extract. Add the eggs one at a time, whisking well after each addition. Stir in the orange juice and zest.
  4. Add the active sourdough starter and whisk until fully incorporated.
  5. In a separate medium bowl, whisk together the flour, salt, and baking soda. Slowly add the dry mixture to the wet mixture, stirring with a spatula until just combined. Do not overmix.
  6. Gently fold in the dried cranberries with a spatula until evenly distributed.
  7. Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for 30 minutes.
  8. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with aluminum foil after about 35 minutes.
  10. Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment paper handles and transfer to a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Use room temperature ingredients for best results. The 30-minute rest is crucial for texture. Cool completely before slicing to avoid a gummy texture. This loaf tastes even better the next day as flavors meld. For fresh cranberries, chop roughly and toss in flour before folding in. For a gluten-free version, use a 1:1 gluten-free flour blend and add an extra tablespoon of orange juice. For a vegan version, replace eggs with flax eggs and use coconut oil instead of butter.

Nutrition

Keywords: cranberry orange sourdough loaf, sourdough bread, cranberry orange bread, homemade sourdough, holiday bread, easy sourdough recipe

Find it online: https://tablemira.com/best-cranberry-orange-sourdough-loaf-easy-homemade-recipe/