Sourdough Cranberry-Orange Bread Recipe

Name: Sourdough Cranberry-Orange Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Cranberries, Fresh Or Frozen; 2 whole Oranges, Zest And Juice (You'll Use 1/4 Of Juice For Glaze); 1 cup Sugar; 1/2 cups Vegetable Oil; 2 whole Eggs; 1 cup Cornmeal; 1-1/2 cup Flour; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Salt; 1-1/2 cup Sourdough; FOR THE GLAZE:; 1/2 whole Orange, Juiced; 1 cup Powdered Sugar

Servings: persons

2 cups Cranberries, Fresh Or Frozen
2 whole Oranges, Zest And Juice (You'll Use 1/4 Of Juice For Glaze)
1 cup Sugar
1/2 cups Vegetable Oil
2 whole Eggs
1 cup Cornmeal
1-1/2 cup Flour
1-1/2 teaspoon Baking Powder
1/2 teaspoons Salt
1-1/2 cup Sourdough
FOR THE GLAZE:
1/2 whole Orange, Juiced
1 cup Powdered Sugar

1
Preheat oven to 350u00b0F. Rinse cranberries and set aside. Zest and juice oranges. (You'll need about 1/3 cup for the batter, and the remaining juice for the glaze.) Set aside.
2
In a mixing bowl, cream sugar, vegetable oil and eggs.
3
In a separate bowl, mix dry ingredients: cornmeal, flour, baking powder and salt. Add to creamed mixture alternating with sourdough and orange juice. Stir in cranberries.
4
Prepare loaf pans by spraying with a cooking oil spray. You could use two regular size loaf pans but I almost always use 4 to 5 of my mini loaf pans. Fill pans 2/3 full. Bake large pans for 60 minutes, minis for 25-30 minutes or until lightly browned and loaves test done. Sizes of mini-pans vary so watch closely so you don't overbake. Cool in pan for 5 minutes.
5
Meanwhile, prepare glaze by combining orange juice and powdered sugar. Remove loaves from pans and place on plate or wire grate. When cool, drizzle with glaze.

842

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Cranberries, Fresh Or Frozen, 2 whole Oranges, Zest And Juice (You'll Use 1/4 Of Juice For Glaze), 1 cup Sugar, 1/2 cups Vegetable Oil, and more.

Yes, Sourdough Cranberry-Orange Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sourdough Cranberry-Orange Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions