The Best Orange Cranberry Sourdough Bread Recipe
When I asked y’all what recipes you wanted to see this fall, I wasn’t prepared for the overwhelming response: orange cranberry sourdough bread.
I’m not one to get super excited about cranberries, but when I tasted this loaf for the first time, I literally fell to the floor — it was that good.
And apparently, my recipe testers agreed — they gave this recipe an average rating of 4.8 out of 5 stars:
“My mother-in-law said if it was any better she’d have to lie down to eat it.” —Recipe tester from Martin, Tennessee
Let me show you how to make it!
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Why You’ll Love This Orange Cranberry Sourdough Bread
- Tested and loved by 305 bakers: Recipe testers gave it an average of 4.8 out of 5 stars and 93% said they’d make it again. You’ll see some of their favorite comments throughout the post.
“THIS recipe is a new staple, 2 thumbs all the way up!!!” —Recipe tester from Eustis, Florida
- Mild tang, big flavor: The sweet levain keeps the sourdough tang in check; 98% of testers rated the sourness perfect. Several said this is the loaf for people who don’t usually like sweet or sourdough breads.
“When I’ve done inclusion loaves with fruit, I’ve used my regular starter, but I think the sweet starter really helped tamp down the sourness.” —Recipe tester from Orange County, California
- Orange flavor throughout: Zest rubbed into sugar, cranberries plumped in fresh orange juice, and an optional glaze made with the leftover soaking juice.
“This Orange Cranberry sourdough loaf is shockingly scrumptious — the flavors explode in your mouth… and NO fruitcake flavor present, so go for it!!” —Recipe tester from Benton, Arkansas
- A holiday loaf that looks fancy but isn’t hard. Testers repeatedly mentioned Thanksgiving, Christmas, and gifting, and many described the loaf as easy, impressive, and “fancy.”
“It’s the perfect all-occasion holiday loaf. Serve at Thanksgiving or give away as gifts for Christmas.” —Recipe tester from San Antonio, Texas
- That fresh orange aroma: Your house will smell like an orange grove while you make this loaf, and it only gets better as it bakes!
The Recipe Testing Journey
Last year, I published my lemon blueberry bread recipe, which took a ton of testing to get right. I figured, why not use that recipe as a starting point and swap in orange and cranberry to see if it’s a winner?!
And it was!
Many of the techniques from that recipe worked perfectly here, including the sweet levain, citrus sugar, and soaking dried cranberries in juice.
“At first I thought with the zesting and squeezing the oranges it would be hard work. I must say this recipe went so smoothly and has to be my new favorite.” —Recipe tester from Sanford, North Carolina
After my successful test bake, I sent it to recipe testers, and they agreed: 305 bakers from the US, Canada, Australia, the UK, and beyond gave it an average of 4.8 out of 5 stars, and 93% said they’d make it again.
Here’s a look at some of their gorgeous photo submissions:
“‘It’s okay’ says my 17 year old as he goes back for his third slice in as many hours. (If you have a 17 yr old, you’ll know this is HIGH PRAISE.)” —Recipe tester from Winnipeg, Manitoba, Canada
Lessons From the Testers
The flavor balance was the big win. 98% of testers rated the sourness “perfect,” 96% said the same about the sweetness, and 93% said the cranberry flavor was just right. The sweet levain did exactly what it did in the lemon blueberry loaf: it kept the tang mild so the fruit could shine.
“This loaf is a celebration of cranberries and oranges that is sweet in a way that still makes me think of fresh fruit rather than a dessert sugar bomb.” —Recipe tester from Austin, Texas
Testers also helped me spot a few places to fine-tune:
- Drying the cranberries: Some bakers found their dough stickier than expected. The most common culprit was cranberries that were still too wet, so strain them well and pat them dry before folding them into the dough.
- Bake time: About a third of testers said their loaf needed more time to reach at least 200°F (93°C), especially those baking in a loaf pan.
- Orange intensity: Most testers loved the orange flavor as written, but about 1 in 5 wanted more. Oranges vary a lot in size and flavor, so ripe, in-season oranges help. If you want extra orange flavor, check Ingredient Substitutions for some ideas!
Baker’s Timeline
Here’s a sample timeline to help you plan your bake.
| Stage | Step |
|---|---|
| Day 1: Evening (9 PM) | Make the sweet levain |
| Day 2: Morning (8 AM) | Mix the main dough |
| 8–9 AM | Prepare citrus sugar and soak cranberries |
| 9 AM | Add salt and citrus sugar to the dough |
| 9:30 AM | First set of stretch and folds |
| 10 AM | Second set of stretch and folds + drain and add cranberries |
| 10:30 AM | Optional coil fold |
| 10:30 AM–3 PM (timing varies) | Finish bulk fermentation |
| 3 PM | Shape and refrigerate overnight |
| Day 3: Morning (8 AM) | Preheat oven, score, and bake |
| 11 AM–12 PM | Cool completely, then add optional glaze |
Want to skip the overnight cold proof? You absolutely can.
- After shaping the loaf and putting it in a banneton, stick it in a warm spot for a couple of hours, or until the dough passes the poke test.
- Then, preheat your oven, score, and bake your loaf.
Bulk Fermentation Timing
I pulled the survey data from the 224 testers who said their loaf turned out “Perfect,” and here’s how long their bulk fermentation took:
| Dough/Room Temp | Typical Bulk Fermentation Time |
|---|---|
| 68–73°F (20–23°C) | 7–8 hrs |
| 74–76°F (23–24°C) | 6–8 hrs |
| 77–80°F (25–27°C) | 5–7 hrs |
For reference, my dough took about 7 hours at 73°F (23°C).
Equipment You’ll Need
There are a few extra tools that’ll come in handy for juicing and zesting the oranges:
- Microplane: A regular grater would work too, but a microplane will give you the finest zest.
- Citrus juicer: For squeezing fresh orange juice to soak the cranberries.
- Mortar and pestle: Allows you to really work the orange zest into the sugar to release all those fragrant citrus oils. If you don’t have one, your fingers will work.
Aside from that, you can make this recipe with all the same equipment you’d use for any regular loaf:
- Scale: I love the OXO 11-lb scale because it gives a fast and accurate reading.
- Starter jar: For mixing and fermenting the sweet levain.
- Bowl: A large mixing bowl for mixing, bulk fermenting, and doing your stretch and folds. If you’re using a stand mixer, you can let the dough bulk ferment right in the mixer bowl.
- Bowl cover: I love these Doe A Deer bowl covers (15% off with code THATSOURDOUGHGAL), but you can also use plastic wrap or a plate to cover your bowl.
- Danish dough whisk: Optional, but helpful for easier hand mixing.
- Bench scraper: For shaping the dough.
- Banneton: An oval banneton for a batard, or a round one for a boule (5% off with code TSG5).
Related: The Best Sourdough Bannetons (And What to Skip)
- Parchment paper or bread sling: To transfer the dough into the hot Dutch oven.
- Bread lame: For scoring.
- Dutch oven: An oval Dutch oven for a batard, or a round one for a boule ($15 off with code REBEKAH15).
- Half sheet pan: Place it on the rack directly below your Dutch oven to help prevent a burnt bottom.
- Thermometer: To confirm doneness.
- Cooling rack: Let the loaf cool for about 2 hours before slicing.
- Bread knife: A serrated knife makes clean slices without squishing the soft crumb.
- Bread bag: For storing the loaf at room temperature for up to 3 days (15% off with code THATSOURDOUGHGAL). A glass cake stand also works great.
Baking in a Loaf Pan
You can absolutely bake this bread in a loaf pan — just plan on a slightly longer bake.
Over half of the testers who used a loaf pan needed more time, usually about 10–15 minutes longer than the Dutch oven method (roughly 55–65 minutes total).
Here’s a collage of some of their gorgeous loaf pan bakes:
To bake in a loaf pan instead of a Dutch oven:
- Shape the dough and place it seam-side down directly in the loaf pan (no banneton needed).
- Bake at the same 425°F (220°C) temperature using the double loaf pan method (a second pan inverted on top).
- Check the internal temperature before removing the top pan. If it’s below 190°F (88°C), keep it covered and continue baking in 5-minute increments. Then uncover and continue baking another 5–10 minutes until the internal temperature reaches 200–210°F (93–99°C) and the crust is set!
My favorite loaf pans are these 1-lb USA Loaf Pans. They’re Teflon-free, and the nonstick coating makes the bread easy to release. If your pan tends to stick, grease it well or line it with parchment.
“It feels fancy but the way it’s written will be perfect for a beginner inclusion loaf.” —Recipe tester from Cork, Ireland
Ingredient Substitutions
- Cranberry alternatives: Before you ask about fresh cranberries, I haven’t tested them yet. My local grocery stores don’t carry them this early in the season, but I’ll update this post once I’ve tested them. You can use unsweetened or reduced-sugar dried cranberries, and two testers also tried dried cherries with good results.
- Type of oranges: You can use any type of orange for this recipe — navel, Cara Cara, and even mandarins. Just know that the size will affect how much zest and juice you get. The big takeaway is to weigh your zest and juice rather than rely on the number of oranges.
- Boosting the orange flavor: Most testers thought the orange flavor was just right, but if you want more, add a bit more zest to the loaf. A few testers also suggested adding orange extract or Fiori di Sicilia, or a splash of orange liqueur to the cranberry soak.
“I usually am not a fan of sweeter sourdough breads, but this one was the perfect balance of sweet, tart and sour.” —Recipe tester from Alta Loma, California
- All-purpose flour: You can use AP flour instead of bread flour — you’ll just need a touch more flour (start with 15–20 g extra and compare your dough texture to mine).
- Half-size or mini loaves: Many people like smaller loaves, which are totally fine here, too. Just keep in mind that smaller loaves will need less baking time.
Tips From Recipe Testers
The recipe testing group always comes back with little tips and guidance, so if you’re making this loaf for the first time, here’s what they’d tell you:
- Make sure you drain the soaked cranberries well and pat them dry. If they’re still wet to the touch, they can make the dough slippery and tough to work with.
- Weigh your zest; big oranges can yield much more than you need (though you can always add extra zest if you want!).
- The dough looks stringy and torn after the citrus sugar and salt go in; it comes back together.
“The pictures were very helpful especially at the stage where you incorporate the orange sugar. It doesn’t look like it will come together but it does.” —Recipe tester from Springfield, Massachusetts
- Wet your hands if the dough is sticky.
- One tester microwaved the cranberries in the orange juice for 1 minute to plump them, then let them cool.
- Prep ahead: You can zest and juice the oranges in advance. One tester even freezes both.
“Do the individual prep work ahead of making the dough because it can wait if your timing changes.” —Recipe tester from Waukesha, Wisconsin
- Line your banneton to prevent staining.
“Line the banneton because runaway cranberries will stain.” —Recipe tester from San Antonio, Texas
- Let the loaf cool fully before slicing — at least 2 hours.
- Glaze individual slices right before serving, not the whole loaf. It’s less messy, and it’s easier to freeze leftover slices.
“I was in heavenly shock after the first bite and instantly knew I needed to make two more cause this one wasn’t gonna last tonight!” —Recipe tester from Kitchener, Ontario, Canada
Troubleshooting Tips
FAQs
Fresh cranberries aren’t available in my grocery stores yet, so I haven’t had a chance to try them! This recipe is really suited to dried fruit — if you want to use fresh, it would require other changes, so it’s not an equal swap.
Yes! 51 of my recipe testers used unsweetened or reduced-sugar dried cranberries, and 50 of them still rated the sweetness “perfect.” The loaf is a touch more tart, but the brown sugar, citrus sugar, and sweet levain keep it balanced.
Yes! You can mix the dough by hand or use a stand mixer. If you use a stand mixer, use the dough hook on low speed: 2–4 minutes for the initial mix, 5–6 minutes to incorporate the citrus sugar and salt, and 3–5 minutes to incorporate the cranberries. Mixing times vary by stand mixer, so use the photos to compare your dough’s texture and appearance with mine.
Start with ripe, in-season oranges. Testers noticed that green or out-of-season oranges gave a weaker (and sometimes bitter) flavor, so taste your orange before you zest it. For an extra citrus boost, make the optional orange glaze, which was the most popular way testers amped up the orange.
You can add a bit more zest to the loaf, and a few testers suggested adding orange extract or Fiori di Sicilia, or a splash of orange liqueur to the cranberry soak.
Oranges vary a lot in size and juiciness. About 1 in 7 testers came up short on juice from two oranges. If that happens, top up the juice with water to reach 85 g before soaking the cranberries. You could also top it off with store-bought orange juice.
Yes! The dough will look torn and stringy at first. Keep working it, and it will come back together in a few minutes.
“I was very glad you said the dough might look stringy after adding the zesty salt. I would have tossed it if I hadn’t read that… just have patience. It all came back together.” —Recipe tester from Newport, Rhode Island
Yes. 50 testers baked it in a loaf pan, and over half reported needing 10–15 extra minutes for the loaf to bake through. Expect it to take longer than the Dutch oven bake, so go by internal temperature rather than the timer. The loaf is done when the center reaches 200–210°F (93–99°C).
Orange Cranberry Sourdough Bread Serving Tips
This bread is delicious toasted with butter, but my recipe testers came up with so many other ways to enjoy it:
- With the orange glaze: Drizzle it over individual slices right before serving.
- Honey: Honey butter or a drizzle of honey on a warm slice was a popular choice.
- Cream cheese: Plain, whipped, or honey cream cheese all work great.
- Savory options: This bread would be so good for leftover Thanksgiving turkey sandwiches. You could also make grilled cheese with white cheddar or Swiss, or serve it on a charcuterie board with brie or goat cheese.
- Other ways to enjoy it: Use it for French toast, bread pudding, or a fancy Thanksgiving stuffing.
- Jam or preserves: Spread on your favorite jam, marmalade, or preserves. It doesn’t even have to be orange-flavored — raspberry, strawberry, or apricot would all be amazing.
Storing and Reheating
Like any sourdough loaf, this loaf will stay fresh for about 3 days on the counter — store it in a bread bag, glass cake stand, or other airtight container.
- I love these bread bags from Doe a Deer — use code THATSOURDOUGHGAL for 15% off.
- These paper bread bags from Sis & Co Collective are also great for counter storage or gifting.
If you plan to store your loaf for later, skip the optional glaze and add it only when you’re ready to serve.
To freeze, slice the loaf and store the individual slices in the freezer. Then, toast them straight from the freezer.
Related: Why Freezing Your Sourdough Bread Makes It Healthier (Really!)
“The fall loaf you didn’t know you needed. Worth the extra steps.” —Recipe tester from Moseley, Virginia
Orange Cranberry Artisan Sourdough Bread Recipe
Equipment
- 3/4 L Weck jar for sourdough starter
- Danish dough whisk optional
- Mortar and pestle optional
- Banneton 5% off with code TSG5
- Parchment paper or bread sling
- Dutch oven $15 off with code REBEKAH15
Ingredients
Sweet Levain
- 15 g sourdough starter
- 15 g honey or sugar
- 50 g water
- 60 g bread flour
Main Dough
- 310 g warm water
- All of the sweet levain prepared above
- 25 g brown sugar light or dark
- 1 tsp vanilla extract
- 490 g bread flour
Citrus Sugar + Salt
- 9 g (2 tsp) orange zest from 2 oranges
- 25 g sugar
- 10 g salt
Cranberry Inclusion
- 150 g (about 5 oz) sweetened dried cranberries
- 85 g (1/3 cup) freshly squeezed orange juice from the 2 oranges you zested
Orange Glaze (Optional)
- 120 g powdered sugar
- 1 orange zested and juiced (See Notes)
Before You Begin
Instructions
- Make the sweet levain the night before. In a jar, mix 15 g sourdough starter, 15 g honey (or sugar), 50 g water, and 60 g bread flour. Stir until fully combined, then cover loosely and let it ferment overnight at room temperature (about 10–12 hours). By morning, it should be bubbly and at least doubled in size.
- Mix the dough. In a large mixing bowl, combine 310 g warm water, All of the sweet levain, 25 g brown sugar, and 1 tsp vanilla extract, stirring gently to dissolve the starter. Add 490 g bread flour and mix with a Danish dough whisk or your hands until no dry flour remains. The dough will be shaggy and sticky – that’s normal! Cover with plastic wrap or a bowl cover and let rest for 1 hour (this is called a fermentolyse).
- Prepare the citrus sugar. While the dough rests, zest and juice 2 oranges — that should yield about 9 g (2 tsp) zest and 85 g (1/3 cup) juice (you'll use it in the next step). Combine that 9 g (2 tsp) orange zest with 25 g sugar using a mortar and pestle (or rub them together with your fingers) until fragrant.
- Hydrate the dried cranberries. In a pint-sized mason jar (or small bowl), combine 150 g (about 5 oz) sweetened dried cranberries with 85 g (1/3 cup) freshly squeezed orange juice (that you prepared in the previous step). (Short on orange juice? Add water.) Let them soak, shaking or stirring them occasionally, while the dough rests.
- Incorporate the salt and citrus sugar. After the dough has rested for an hour, sprinkle 10 g salt and the citrus sugar mixture over the dough. Use your fingertips to dimple it in, then switch to slap and folds or kneading to fully incorporate. This step takes about 3-5 minutes. The dough will start out rubbery and stringy but will become smoother as you work it. Cover and rest for 30 minutes.
- Perform a set of stretch and folds. To do this, grab one side of the dough, stretch it upward, then fold it over itself. Rotate the bowl and repeat on all four sides. Keep going until the dough resists being stretched. Cover and let rest for 30 minutes.
- Incorporate the cranberries during the second set of stretch and folds. Drain the cranberries (save the leftover juice for the optional glaze or a cocktail/mocktail!), then spread them on a paper towel and pat the outsides completely dry. They should be plump but dry to the touch. Add a quarter of the cranberries at a time, layering them evenly as you perform each fold to ensure even distribution. Cover and rest for 30-60 minutes.
- Optional coil fold. After 30-60 minutes, if your dough seems slack or hasn't held its shape, perform a final coil fold to build additional dough strength. To do this, lift the center of the dough, allowing the edges to drape down, then tuck them underneath as you set the dough back down.
- Finish bulk fermentation. Cover the dough and let it finish fermenting until it is puffy, jiggly, and has visible bubbles on the surface and sides. The exact amount of time this takes will vary. For reference, it took my dough about 7 hours at 73°F (23°C). The timing begins when we mix our dough.
- Shape the dough. Lightly flour your work surface. Gently turn the dough out of the bowl and stretch into a rectangular shape. Imagine the dough being divided into three equal vertical portions. Lift the left third over to the center of the dough. Repeat with the right portion by lifting it up and over the dough.
- Starting at the top of your dough, roll it down towards you like a log. Pinch the seams on the ends.
- Place seam-side up into a floured, towel-lined banneton (cranberries can stain). Stitch the seam closed, dust with rice flour, and cover.
- Cold proof overnight. Refrigerate overnight (8-24 hours).
- Preheat: When you’re ready to bake, preheat the oven to 425°F (220°C) conventional with a Dutch oven inside.
- Score: Transfer the cold dough to parchment paper or a bread sling and score the top with a bread lame.
- Bake: Place a half sheet pan underneath the Dutch oven to prevent a burnt bottom. Bake for 40 minutes, covered. Remove the lid and check the internal temperature. If it’s below 190°F (88°C), re-cover and keep baking, checking every 5 minutes until it reaches 190°F.
- Then bake 5–10 minutes uncovered, until golden brown and the center reaches 200–210°F (93–99°C).
- Cool: Place baked loaf on a cooling rack and let it fully cool before slicing (about 2 hours). If you slice it warm, you may get a gummy texture — cooling allows the interior to fully set.
- Optional glaze. Zest and juice 1 orange (or use your leftover cranberry soaking liquid). In a small bowl, whisk the zest into 120 g powdered sugar; then add the juice a little at a time until the glaze is thick but drizzly. You may not need all of it. When ready to serve, drizzle over individual slices.
Notes
Conclusion
I can’t wait to hear what you think of this orange cranberry sourdough bread!
“I love that it was an easy dough even though it’s such an impressive loaf. My husband and daughter already requested I make this for Thanksgiving.” —Recipe tester from Grand Rapids, Michigan
If you make it this holiday season, let me know how it turned out and tag me on Instagram @thatsourdoughgal. It also means the world when you take the time to comment and leave a rating on this post.
More sourdough recipes to try:
