Cranberry Orange Quick Bread


  • 1 cup all-purpose flour (120g)
  • 1/2 cup white whole wheat flour (60g)
  • 2 Tablespoons orange zest, optional (1/2 orange)
  • ½ cup granulated sugar (100g)
  • ½ cup packed light brown sugar (110g)
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon grated nutmeg
  • 2 large eggs, beaten
  • 1/4 cup fresh orange juice (60g) *add water with drop of orange extract to make up amount, if needed 
  • 6 Tablespoons cup neutral oil (90g)
  • ~½ cup sourdough starter (110g) optional 
  • 1/2 bag (about 1 1/2 cups) fresh cranberries
  • ½ cup chopped walnuts or pecans, optional (60g)
  • Demerara sugar, for sprinkling, optional 

Muffins: Preheat the oven to 425°. Line a 12 cup muffin pan.

Bread: preheat the oven to 350°. Grease a loaf pan.

In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, salt, and nutmeg. Stir in the eggs, sourdough starter if using, and oil until fully combined. Batter will be thick.

Stir the fruit and nuts (if using) into the batter until evenly combined. Divide batter evenly into muffin pan. Sprinkle with additional granulated sugar, if desired.

Muffins: Bake for 5 minutes at 425°F; then, keeping the muffins in the oven, reduce heat to 350°F and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean. 

Bread: Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool for 10 minutes in the pan and then transfer to a wire rack to continue cooling.

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