Sourdough Cranberry Orange Donut Loaf
Packed with zesty orange flavor and tangy cranberries that pop in your mouth, this loaf won't last very long if there's anyone home while this is baking! One of my favorite fall loaves to bake, this recipe is tried & true and has been tested on repeat for years. I'm certain that you will love this recipe and so will anyone else who is lucky enough to try it!
Ingredients
Batter
- 160 g sugar plus, 1 Tbsp for dusting cranberries with
- 150 g sourdough discard
- 2 Tbsp buttermilk or milk
- 1 orange zested
- 60 g orange juice from the zested orange
- 1/2 Tbsp vanilla
- 6 Tbsp salted butter melted
- 2 eggs
- 260 g all-purpose flour plus, 1 Tbsp for dusting cranberries with
- 1 tsp baking powder
- 1/2 tsp coarse kosher salt not table salt
Icing Drizzle
- 1.5 cups powdered sugar packed
- 1 orange juiced and zested
Instructions
For the Batter:
- Mix together all of the wet ingredients and the orange zest.
- Fold in the dry ingredients, until just combined.
- Wash the cranberries and cut them in half. Toss them with 1 Tbsp of flour and 1 Tbsp of sugar. Mix until they are all coated with the mixture.
- Gently, fold the cranberries into the batter.
- Spray a bread pan with some oil and dump all of the batter into it.
- Bake at 350 degrees fahrenheit. Cover with another bread pan for half of the baking time to prevent the tops from getting too dark.
- Let the loaf cool for 10 minutes before trying to remove loaf from the bread pan. Allow the loaf to cool on a baking rack before topping with the drizzle.
Do not over-mix. You still need to add in the cranberries so save a little mixing for that step.
Cover with another bread pan for half of the baking time to prevent the tops from getting too dark.
Bake until the internal temp is 205 degrees fahrenheit.
For the Icing Drizzle:
- Mix together the drizzle ingredients and top the loaf once it's had a bit of time to cool down.