Few things capture the spirit of the holidays like the aroma of freshly baked Sour Dough Cranberry Orange Bread. This festive loaf blends the gentle tang of sourdough with the sweet-tart bite of cranberries and the vibrant citrus perfume of orange zest. Each slice feels like a warm, edible celebration—perfect for Christmas morning breakfasts, cozy gatherings with friends, or gifting as a heartfelt homemade treat. In this article, you’ll discover the story behind this beautiful bread, the ingredients that make it shine, foolproof steps to bake it, pro tips, FAQs, and how to serve it as part of sourdough Christmas desserts or a Christmas bread recipe with fruit.
A Memory Baked with Flavor
Every holiday season, the kitchen has always been the heart of my family’s celebrations—filled with laughter, cinnamon-scented air, and the sound of a crackling oven door. The first time I baked Sour Dough Cranberry Orange Bread started with a spark of nostalgia. My grandmother used to prepare a tangy, fruit-laced loaf each Christmas morning, but it wasn’t until I began my own sourdough journey that I rediscovered the magic in her tradition.
That first bake was more than just bread—it was a memory revived. As I folded the dough studded with ruby cranberries and sprinkled in zest from a freshly peeled orange, the fragrance transformed my kitchen into a festive haven. Each step, from feeding the starter to shaping the loaf, felt like a celebration of patience and joy. The bright specks of fruit—perfect Christmas Sourdough Inclusions—gave each slice a jewel-toned beauty that felt both nostalgic and new.
Since then, this Sourdough Christmas Bread Recipe has become part of my winter ritual—a moment to pause, knead, and connect with the simple gifts of the season. Sharing a loaf of Sour Dough Cranberry Orange Bread with friends and neighbors now represents the same warmth my grandmother once passed down: love mixed with flour, tang, and time.
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Sour Dough Cranberry Orange Bread
- Total Time: 6 hours
- Yield: 1 loaf 1x
Description
This festive sourdough loaf combines the gentle tang of a naturally fermented starter with tart dried cranberries and bright orange zest. Perfect for Christmas morning, holiday brunches, or homemade gifts, each slice offers a tender crumb studded with jewel-like cranberries and citrus aroma. Following simple mixing, folding, and proofing steps, you can achieve a bakery-quality loaf with a crisp golden crust and soft interior. Expert tips guide you through timing, hydration, and scoring for beautiful results. Serve warm with butter or cream cheese as part of your holiday spread.
Ingredients
Instructions
1. Combine bread flour and water in a mixing bowl until no dry flour remains; cover and autolyse for 30 minutes.
2. Add sourdough starter, salt, and honey; fold until a soft sticky dough forms.
3. Gently mix in dried cranberries and orange zest until evenly distributed.
4. Cover for bulk fermentation at room temperature (22–24°C) for 4–5 hours, performing stretch-and-folds every 30–45 minutes (4 sets total).
5. Turn dough onto a floured surface, shape into a tight loaf by tucking edges underneath, and place seam-side up in a floured banneton.
6. Cover and refrigerate for 8–12 hours for cold proof.
7. Preheat Dutch oven to 230°C (450°F) for 30 minutes. Invert loaf onto parchment, score the top, and bake covered for 30 minutes.
8. Remove lid and bake 15–20 minutes until deep golden brown.
9. Cool loaf on a wire rack for at least 1 hour before slicing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: bread
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 8 slices
Keywords: sour dough cranberry orange bread, sourdough christmas bread recipe, christmas bread recipe with fruit, sourdough christmas desserts, christmas sourdough inclusions, holiday bread, christmas baking
Why This Sourdough Is Perfect for the Holidays
While many Christmas loaves rely on sugar or rich fillings, this Sourdough Christmas Bread Recipe stands out for its balance. The naturally fermented base brings a mellow tang that complements the sweetness of dried cranberries and the citrus brightness of orange zest. It’s a bread that feels indulgent yet wholesome—beautifully golden on the outside with a tender crumb scattered with festive color.
When placed on a holiday table, this Sour Dough Cranberry Orange Bread adds a rustic, hand-crafted elegance beside classic desserts. It’s versatile enough to enjoy toasted with butter for breakfast or served as part of sourdough Christmas desserts alongside spiced jams or clotted cream. Its cheerful hues and refreshing flavor make it one of the most beloved Christmas bread recipes with fruit—a loaf that looks as lovely as it tastes.
Whether you’re gifting it, sharing it at a Christmas brunch, or savoring it warm from the oven, this bread brings brightness and tradition to every bite. With its perfect Christmas Sourdough Inclusions and naturally developed flavor, it’s a loaf that reminds us why homemade baking remains one of the sweetest parts of the holidays.
Gather Your Ingredients with Care
Making Sour Dough Cranberry Orange Bread begins with choosing the best ingredients—each one adding to the bread’s festive flavor and structure. Since this Christmas Sourdough Bread Recipe relies on natural fermentation, it’s essential to start with a lively, fed starter that will give the dough a good rise and gentle tang. The combination of tart cranberries, zesty orange, and a hint of sweetness creates a loaf that is both rustic and celebratory.
| Ingredient | Amount | Notes |
|---|---|---|
| Active sourdough starter | 100g | Fed and bubbly |
| Bread flour | 400g | High-protein for structure |
| Water | 250ml | Lukewarm to encourage fermentation |
| Dried cranberries | 100g | Unsweetened preferred for balanced tang |
| Orange zest | 1 tbsp | Freshly grated for maximum aroma |
| Honey | 2 tbsp | Optional natural sweetness |
| Salt | 8g | Fine sea salt to enhance flavor |
Cranberries: While fresh cranberries can be used, dried ones tend to blend better into the dough without releasing too much moisture. Choose unsweetened or lightly sweetened cranberries to maintain the bread’s natural sourdough balance.
Orange zest: Always use freshly grated zest from unwaxed oranges. The zest gives the bread its signature citrus brightness and holiday aroma—an unmistakable feature of this Sourdough Christmas Bread Recipe.
For an extra festive twist, you can sprinkle coarse sugar or glaze the crust with a little honey and water before baking. This adds a gentle sheen and complements the color of the cranberries, making your loaf picture-perfect among sourdough Christmas desserts or Christmas bread recipes with fruit.
Essential Tools for Your Sourdough Loaf
- Mixing Bowl: Use glass or stainless steel for easy folding and temperature stability.
- Kitchen Scale: Accurate weights make each batch of Sour Dough Cranberry Orange Bread consistent.
- Bench Scraper: For dividing and shaping without tearing.
- Dutch Oven: Ensures a crisp crust with steam retention.
- Lame or Blade: For decorative scoring that controls oven spring.
- Proofing Basket: Keeps your Christmas Sourdough Bread Recipe perfectly shaped.
Prep-ahead tip: Measure ingredients the night before mixing to streamline the process and enjoy a stress-free bake during the holidays.
How to Make Sour Dough Cranberry Orange Bread
- Autolyse: Mix 400g flour with 250ml water. Rest 30 minutes.
- Mix in Starter & Salt: Add 100g starter, 8g salt, and honey. Fold until combined.
- Add Cranberries & Zest: Distribute fruit evenly for colorful Christmas Sourdough Inclusions.
- Bulk Ferment: Rest 4–5 hours, folding every 45 minutes to build strength and air.
- Shape: Form a tight round loaf, seam side up in a banneton.
- Cold Proof: Refrigerate 8–12 hours for enhanced flavor and tang.
- Bake: Preheat Dutch oven to 230 °C (450 °F). Score and bake 30 minutes covered, 20 minutes uncovered.
- Cool: Rest at least 1 hour on a rack before slicing.
Baking Tips for a Crisp, Festive Finish
- Maintain about 65 % hydration for a moist crumb.
- Watch the dough, not the clock—temperature guides fermentation.
- Score swiftly at a 45° angle for pretty seasonal patterns.
- Brush with honey-water glaze after baking for color and shine.
- Cool completely before slicing to preserve the crumb texture.
Serve this Sour Dough Cranberry Orange Bread warm with butter, cream cheese, or mild cheese. It brightens Christmas breakfasts and completes elegant sourdough Christmas desserts with ease.
Frequently Asked Questions
Can I use fresh cranberries instead of dried ones? Yes. Halve them and dust with flour to prevent bleeding. Reduce recipe water by 10–15 ml to offset moisture.
How do I make the bread sweeter naturally? Add mashed banana, extra honey, or substitute a little orange juice for water to heighten sweetness in this Sourdough Christmas Bread Recipe.
Can I freeze the loaf for later? Completely cool, wrap tightly, and freeze up to three months. Reheat at 150 °C for 10 minutes for a just-baked aroma.
How long should I proof the dough in winter? Expect 5–6 hours bulk at 20 °C; extend if cooler, or warm gently with oven light. Cold proof 10–12 hours before baking.
Is this recipe suitable for beginner sourdough bakers? Absolutely. This Christmas Bread Recipe With Fruit offers hands-on learning with forgiving results and festive visual rewards.
A Slice of Holiday Cheer
Baking Sour Dough Cranberry Orange Bread is more than a recipe—it’s holiday storytelling through scent and flavor. Each step reflects care and tradition, filling your kitchen with citrus glow and homey warmth.
This Sourdough Christmas Bread Recipe brings a gentle tang, jeweled fruit, and rustic crust that embody the Christmas spirit. Whether shared at brunch or given as a handmade gift, it’s a vibrant reminder of love, patience, and joy.
Serve proudly among sourdough Christmas desserts, or enjoy simply toasted with butter. However you share it, this loaf will brighten hearts and tables alike—true homemade Christmas goodness in every slice.
