Sourdough discard orange cranberry bread

If you need another recipe for sourdough discard, try this orange cranberry bread. It uses 1/2 cup of sourdough discard.

Sourdough discard orange cranberry bread

My first sourdough starter, Pumbaa, lasted about a year before he died. I thought I was doing a good job taking care of him, but I was proven wrong. My current starter is named Pumbba Junior and seems to be thriving in his little sourdough crock. I feed him once a week (he’s in the refrigerator) and I have tried to clean the vessel a few times a month so it doesn’t get gross.

Because I hate throwing food away, I am always in a constant state of finding uses for my sourdough discard. I found this recipe a little while ago and thought it sounded great. I love orange cranberry bread (especially the one from Wegman’s with the crunchy sugar on the top!). Plus, this recipe uses half a cup of discard. Win-win!

Sourdough discard orange cranberry bread

The natural yeast in the sourdough starter helped leaven my bread and caused it to rise beautifully. I thought that baking it for 60 minutes was a tad too much, so I’d recommend checking your oven around 50 minutes or so. Just poke a toothpick in the center and see if it’s still wet (you want the toothpick to come out clean).

Thankfully, the bread did not end up too dry. I get mad when I bake bread and it’s harder and drier than a brick. Even Addie commented on how much she liked it!

Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Sourdough discard orange cranberry bread

Need to find a use for your sourdough discard? Try this orange cranberry bread, which uses ½ cup of discard!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Keyword: Bread
Servings: 12
Author: Eva Bakes

Ingredients

Bread

  • 1 and ½ cup all-purpose flour
  • 1 and ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup sweetened dried cranberries
  • ½ cup oil
  • ¼ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • ½ cup sourdough
  • 1 teaspoon orange juice
  • ¾ cup milk of choice

Glaze (optional)

  • ½ cup powdered sugar
  • 2-3 teaspoons orange juice

Instructions

  • Preheat your oven to 350°F. Generously grease or line a 9"x5" baking loaf pan and set aside (I used a silicone baking pan and did not line or grease it).
  • In a medium sized bowl, whisk together the flour, baking powder, salt, and cranberries. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix the oil and sugars together on medium speed until light and well-blended, about 2-3 minutes.
  • Add the eggs, one at a time until each has thoroughly been mixed in before adding the next.
  • Turn the mixer to low and add ⅓ of the dry ingredients.
  • Then add the milk, and another ⅓ of the dry ingredients.
  • Add the sourdough discard, and then the final ⅓ of the dry ingredients.
  • Add in the orange juice.
  • Transfer the batter to your prepared baking pan and bake in your preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool before adding any glaze.
  • After the bread has cooled, you can make the glaze. In a small bowl, combine the powdered sugar with the orange juice until you achieve a pourable glaze. Drizzle this over the top of the bread and allow it to set before serving.

Notes

Leftover bread should be stored in an airtight container at room temperature or in the refrigerator and will last several days.
Source: Barely adapted from A Passion for Entertaining

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