Sourdough Cranberry Orange Bread

ByEmily Rider Updated
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This cranberry orange sourdough bread bakes as a boule with tart dried cranberries, bright orange zest, and a crackly golden crust with an open, tender crumb that develops through a simple stretch-and-fold method and a long, slow fermentation.

Orange juice and zest go directly into the dough for a clean citrus flavor that carries all the way through the crumb, and the cranberries soak before baking so they stay plump and juicy rather than dry and chewy in the finished loaf.

If you love sourdough baking, you might also enjoy Sourdough Lemon Poppy Seed Pound Cake, and Rosemary Sourdough Bread Recipe (starter or discard). if your new to sourdough here is my post on how to start a Sourdough Starter

I feel like there is almost nothing better than fresh, homemade bread – and your sourdough cranberry orange bread is absolutely delicious. ~ Youtube Comment

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Why You’ll Love This Recipe

  • Crackly crust with an open, tender crumb – This boule bakes up with a deep golden crust that shatters when sliced and a soft, open crumb studded with plump cranberries and bright citrus flavor throughout every slice.
  • Orange juice and zest in the dough – Fresh orange juice replaces part of the water in the dough and the zest infuses the crumb with a warm citrus aroma that carries all the way through baking and into the finished loaf.
  • Stretch and fold method, no kneading – Gentle stretch-and-folds every 45 minutes build structure and elasticity without any kneading. The dough becomes noticeably smoother and more elastic with each round.
  • Works with active starter or discard – Active starter produces a brighter, milder flavor while discard with an overnight cold ferment develops a deeper, more complex tang. Both produce a well-risen, flavorful loaf.
  • A natural fit for holiday gifting – This loaf wraps beautifully in parchment, travels well, and pairs naturally with homemade cranberry sauce, orange marmalade, or a soft cheese for a complete cottage-style gift.

Ingredients

  • Dried cranberries – Add bursts of sweet-tart flavor and a soft, chewy texture throughout the crumb. Soaking them in orange juice before adding to the dough keeps them plump and juicy rather than dry during baking.
  • Orange juice – Replaces part of the water in the dough for a gentle citrus sweetness that carries through the crumb and adds a subtle brightness to the overall flavor of the finished loaf.
  • Orange zest – Infuses the dough with concentrated citrus aroma and a warm, fragrant flavor in every slice. Use only the bright outer peel and avoid the white pith beneath it which turns bitter during baking.
  • Active sourdough starter or discard – Provides the leavening and signature tang that gives this loaf its rise and depth of flavor. Active starter produces a milder flavor while discard with an overnight cold ferment develops a deeper, more complex tang.
  • Bread flour – Provides the structure and protein needed for a soft yet sturdy crumb that holds its shape cleanly when sliced. A small amount of rye flour blends in for added depth and a slightly more complex flavor.
  • Rye flour – Adds earthy depth and supports fermentation activity throughout the bulk rise. Use in the ratio listed in the recipe card — too much rye will make the dough sticky and the crumb dense.
  • Sea salt – Balances the sweetness of the cranberries and orange juice and strengthens the gluten structure throughout the dough.

Variations & Add-Ins

  • Cranberry walnut – Fold in ½ cup of roughly chopped toasted walnuts along with the soaked cranberries during the first stretch and fold for an earthy, slightly bitter crunch that balances the sweet cranberry and citrus flavor throughout the loaf.
  • Cranberry pistachio – Add ⅓ cup of roughly chopped pistachios along with the cranberries for a festive green and red crumb that looks as good as it tastes sliced for a holiday bread board.
  • White chocolate cranberry – Fold in ⅓ cup of white chocolate chips during the final stretch and fold for a creamy, sweet contrast to the tart cranberries and bright orange zest throughout the crumb.
  • Spiced ginger – Add 1 teaspoon of finely grated fresh ginger along with the orange zest for a warm, lightly spiced note that deepens the citrus flavor and pairs naturally with the cranberries.

Recipe Tips

Soak the cranberries before mixing – Cover the dried cranberries in orange juice and let them rest for at least 30 minutes or overnight before adding them to the dough. Soaked cranberries stay plump and juicy throughout the crumb rather than drying out during the long bake.

Use only the bright orange zest – Zest carefully across the surface of the orange and stop before you reach the white pith beneath. The pith turns bitter during baking and will affect the overall flavor of the finished loaf.

Bread flour gives the best structure – Bread flour produces a soft but sturdy crumb that holds its shape when sliced. A small amount of rye flour blends in well for depth but too much makes the dough sticky and the crumb dense.

Active starter or discard both work – Active starter produces a brighter, milder loaf while discard used with an overnight cold ferment in the refrigerator develops a deeper, more complex tang. Either way the loaf rises well and slices cleanly.

Build strength with stretch and folds – Complete three to four stretch-and-folds spaced 45 minutes apart during the bulk rise. Lightly dampen your hands before each round and you will feel the dough become noticeably smoother and more elastic with each turn.

Add steam for a better crust – The dough produces some steam on its own but dropping two ice cubes into the hot Dutch oven just before closing the lid helps deepen the crust color and supports a stronger oven spring.

Check the crust, not the clock – Ovens vary, so watch for a deep golden crust and listen for a hollow sound when you tap the bottom of the loaf. Both are more reliable than timing alone for knowing when the bread is fully baked.

Cool completely before slicing – Let the loaf rest on a wire rack for at least one hour after baking. Slicing too early releases the steam still finishing the crumb and produces a gummy, undercooked texture rather than a clean, tender slice.

Instructions

  1. Soak the cranberries – Pour 50 grams of orange juice over the dried cranberries in a small bowl and stir to coat. Let them rest for at least 30 minutes or overnight until soft and plump. Reserve any remaining soaking liquid to use as part of the 245 grams of orange juice in the dough.
  2. Mix the dough – In a large bowl, stir together the active sourdough starter or discard, bread flour, rye flour, 245 grams of orange juice, and water until a shaggy dough forms with no dry flour remaining. Cover with a damp towel and rest for 30 minutes to allow the flour to fully absorb the liquid.
  3. Add the flavor – Sprinkle the salt and orange zest over the rested dough, then drain the soaked cranberries and fold them in. Perform the first stretch and fold to incorporate everything evenly throughout the dough.
  4. Build strength – Over the next 2 to 3 hours perform three more stretch-and-folds spaced 45 minutes apart. Lightly dampen your hands before each round and fold the dough until it feels smooth, elastic, and noticeably stronger than the previous round.
  5. Shape the boule – After the final fold, shape the dough into a tight round ball and place it seam side up in a well-floured banneton basket. Cover and proof at room temperature for 4 to 5 hours, or cover tightly and refrigerate overnight for a cold ferment and next-day bake.
  6. Preheat the oven – When ready to bake, place a Dutch oven with its lid inside the oven and preheat to 450°F for at least 30 minutes. The Dutch oven must be fully heated before the dough goes in.
  7. Score and bake – Turn the dough onto a sheet of parchment paper and score the top with a sharp knife or lame. Carefully lower the dough into the hot Dutch oven using the parchment, drop in 2 ice cubes for steam, and cover with the lid. Bake covered for 30 minutes.
  8. Finish the crust – Remove the lid and bake for another 15 minutes until the crust is deep golden and the loaf sounds hollow when tapped on the bottom.
  9. Cool and slice – Transfer the loaf to a wire rack and cool for at least one hour before slicing. Slicing too early releases steam still finishing the crumb and produces a gummy texture rather than a clean, tender slice.

Gifting Ideas

  • Wrap the whole loaf – Once the loaf has cooled completely, wrap it in parchment or wax paper and tie with twine. Tuck in a dried orange slice or a small sprig of rosemary between the twine and the parchment for a cottage-style finishing touch that looks considered without being overdone.
  • Nest it in a bread basket – Place the wrapped loaf in a small basket lined with a linen napkin. Add a jar of Cranberry Orange Sauce or a small pot of orange marmalade alongside it for a complete cottage-style gift set that feels warm and seasonal.
  • Use a kraft box or bread bag – A clear window bread bag or a simple kraft box lined with parchment keeps the loaf protected during transport and looks clean and intentional without any extra effort. Add a small handwritten tag with the bake date and a storage note.
  • Slice it for a bread board – If gifting for a gathering rather than transport, slice the loaf and arrange it on a wooden board alongside soft cheese, orange marmalade, and a small dish of honey for a ready-to-serve holiday bread board that needs nothing else.

Freezing & Storage

  • Room temperature – Wrap the fully cooled loaf in a clean linen bread bag or parchment paper and store at room temperature for up to 3 days. Avoid sealing in plastic as it traps moisture and softens the crust.
  • Refrigerator – If your kitchen runs warm, transfer the wrapped loaf to an airtight container and refrigerate for up to 5 days. Toasting refrigerated slices restores the soft crumb and brings the cranberry and orange flavor back to the surface.
  • Freezer – Slice the fully cooled loaf and freeze individual pieces in a freezer-safe bag for up to 3 months. Thaw slices at room temperature for 20 to 30 minutes or toast straight from frozen for a warm, crisp slice without any thawing time.

FAQ

Cranberry orange sourdough bread is a naturally leavened boule made with sourdough starter, dried cranberries soaked in orange juice, and fresh orange zest folded into the dough. It bakes up with a crackly golden crust, a soft open crumb, and a bright citrus flavor that carries through every slice.

Wrap the cooled loaf in a linen bread bag or parchment paper and store at room temperature for up to 3 days. Slice and freeze in a freezer-safe bag for up to 3 months if you need to store it longer.

Yes. Sourdough discard works well with an overnight cold ferment in the refrigerator. The flavor will be deeper and more complex than an active starter version and the loaf rises well with the longer fermentation time.

A Dutch oven gives the best results because the enclosed environment traps steam and supports a strong oven spring and crackly crust. A heavy lidded pot or a covered roasting pan can be used as a substitute with similar results.

At least one hour on a wire rack. Slicing too early releases the steam still finishing the crumb and produces a gummy, dense texture rather than a clean, tender slice.

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Sourdough Cranberry Orange Bread Recipe

Author: Emily Rider
This cranberry orange sourdough bread bakes as a boule with tart dried cranberries, bright orange zest, and a crackly golden crust with a soft, open crumb that develops through a stretch-and-fold method and a long, slow fermentation.
Print Recipe Rate this Recipe Pin Recipe
Prep:10 minutes
Cook:45 minutes
Bulk Rise:4 hours
Total:5 hours 5 minutes
Course: Bread, Breakfast, Sourdough
Cuisine: American, Cottage Style
Servings: 16 slices

Equipment

  • Large mixing bowl
  • Dutch oven with lid
  • Banneton basket

Ingredients

  • 1 cup dried cranberries 120 grams
  • ½ cup orange juice for soaking cranberries, 50 grams
  • ½ cup active sourdough starter or discard 100 grams
  • 1¼ cups orange juice 245 grams
  • ½ cup water 105 grams 2 teaspoons sea salt, 10 grams
  • ⅓ cup rye flour 50 grams
  • 3½ cups bread flour 450 grams
  • Zest of 1 orange

Instructions

  1. Soak the cranberries – Pour 50 grams of orange juice over the dried cranberries in a small bowl and stir to coat. Let them rest for at least 30 minutes or overnight until soft and plump. Reserve any remaining soaking liquid to use as part of the 245 grams of orange juice in the dough.
  2. Mix the dough – In a large bowl, stir together the active sourdough starter or discard, bread flour, rye flour, 245 grams of orange juice, and water until a shaggy dough forms with no dry flour remaining. Cover with a damp towel and rest for 30 minutes to allow the flour to fully absorb the liquid.
  3. Add the flavor – Sprinkle the salt and orange zest over the rested dough, then drain the soaked cranberries and fold them in. Perform the first stretch and fold to incorporate everything evenly throughout the dough.
  4. Build strength – Over the next 2 to 3 hours perform three more stretch-and-folds spaced 45 minutes apart. Lightly dampen your hands before each round and fold the dough until it feels smooth, elastic, and noticeably stronger than the previous round.
  5. Shape the boule – After the final fold, shape the dough into a tight round ball and place it seam side up in a well-floured banneton basket. Cover and proof at room temperature for 4 to 5 hours, or cover tightly and refrigerate overnight for a cold ferment and next-day bake.
  6. Preheat the oven – When ready to bake, place a Dutch oven with its lid inside the oven and preheat to 450°F for at least 30 minutes. The Dutch oven must be fully heated before the dough goes in.
  7. Score and bake – Turn the dough onto a sheet of parchment paper and score the top with a sharp knife or lame. Carefully lower the dough into the hot Dutch oven using the parchment, drop in 2 ice cubes for steam, and cover with the lid. Bake covered for 30 minutes.
  8. Finish the crust – Remove the lid and bake for another 15 minutes until the crust is deep golden and the loaf sounds hollow when tapped on the bottom. The internal temperature should read 205 to 210°F on an instant-read thermometer.
  9. Cool and slice – Transfer the loaf to a wire rack and cool for at least one hour before slicing. Slicing too early releases steam still finishing the crumb and produces a gummy texture rather than a clean, tender slice.

Notes

Reserve the soaking liquid – Once the cranberries have soaked, pour off any remaining juice and use it as part of the 245 grams of orange juice in the dough. It carries extra cranberry and citrus flavor into the crumb.
Dampen your hands for stretch and folds – Lightly wet hands before each round to prevent the dough from sticking. Lift one side, stretch it upward, and fold it over itself, then turn the bowl and repeat until the dough feels smooth and elastic.
Check doneness with a thermometer – The crust color and hollow tap are reliable cues but an internal temperature of 205 to 210°F on an instant-read thermometer confirms the loaf is fully baked through to the center.
Cool completely before slicing – At least one hour on a wire rack allows the steam inside the loaf to finish setting the crumb. Slicing too early produces a gummy, dense texture rather than a clean, tender slice.

Nutrition

Calories: 149kcal, Carbohydrates: 32g, Protein: 4g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 2mg, Potassium: 93mg, Fiber: 1g, Sugar: 8g, Vitamin A: 55IU, Vitamin C: 14mg, Calcium: 8mg, Iron: 0.4mg

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Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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2 Comments

    1. Hi Kaye,

      You can absolutely swap the rye for more bread flour. You don’t have to use it in this recipe:). I just want to share the whys I include it to help you in your sourdough journey down the road. My grandmother taught me this little skill on her homestead when I was young: when a sourdough loaf has sweeter, fruit-forward add-ins and an acidic liquid like orange juice, a small amount of rye helps the dough ferment the way it should. Those add-ins can slow things way down, and the rye gives the dough the steady boost it needs to rise well and stay soft.

      You can most defiantly make and bake it without the rye, it just may not rise as much and take longer to ferment. But you might enjoy trying it both ways to see which version you prefer. I’d love to hear how your loaf turns out and which one you end up liking best.

      Thank you for baking this recipe. I hope you enjoy it and that it becomes a favorite in your kitchen as well.

      Happy Holidays, warmest wishes,
      Emily

      Reply