Cranberry Orange Sourdough English Muffin Bread

This immune boosting cranberry orange sourdough English muffin bread is just what the doctor ordered. Bursting with cranberries in every bite and both orange juice and zest, this recipe is a delight.

I often think back to childhood when creating recipes. One of my favorites was English muffin for breakfast. When I become gluten free, the alternatives were no where near as delicious as the ones I came to know and love.

I was gluten free for over 14 years before I started eating sourdough. The first time I made English muffins, I was transported back to all the mornings I would add butter and honey to my breakfast. 

Fast forward a few months and English muffin toasting bread came into the picture. It became a fast way to enjoy English muffins, without the cook time and finagling with the cast iron skillet.

I remembered the Thomas English muffins with cranberries- a special for certain times of the year. And special they were. 

Those cranberry English muffins inspired this cranberry orange English muffin bread. And of course, to make it easier to digest, we had to rely on sourdough starter for the rise. 

While this sourdough English muffin toasting bread bakes, it makes the entire kitchen smell like orange juice. The orange juice and zest provides an incredible, sweet citrus flavor in each bite of the bread.

And as an added benefit to the taste, it also is filled with immunity boosting vitamins. We love that it not only smells and tastes good, but is gut friendly too. 

I am constantly in awe at how simple ingredients turn into a delicious bread. Homemade sourdough baked goods are truly one of a kind!

Kitchen Equipment 

There are a few pieces of kitchen equipment which make this recipe easy.

• Large mixing bowl
• Glass bread pan / loaf pan
• Zester
• Kitchen thermometer 
• Wire Rack

Ingredients for Cranberry Orange Sourdough English Muffin Bread

The ingredients for this cranberry orange sourdough bread is identical to our recipe for plain sourdough English muffin toasting bread, with the addition of orange and cranberry. We also love the flavor combination of cranberry orange!

• All Purpose Flour
  • Option to use whole wheat flour or bread flour up to 1 cup for a hearty bread
• Sourdough starter
  • Active sourdough starter or sourdough starter discard work well within this recipe. Due to using an additional leavening agent for a final rise, the sourdough starter does not need to be at peak level to use 
• Sweetener
  • i.e. Honey, agave, white sugar. Use agave or white sugar for vegan sourdough english muffin bread
  • Sweetener is included within a small amount to balance out the sour flavors of the tart cranberries and tangy sourdough discard
• Orange 
  • Used for both the orange zest and orange juice. The fresh orange juice and zest make the citrus flavor ‘pop’!
  • Option to use orange juice. Without the zest, the fresh orange flavors will be less pronounced
• Dried Cranberries
  • Sweetened or unsweetened cranberries work well
• Water
• Baking soda
• Salt 
• Corn meal 
  • For dusting the bread pan

How to make Orange Cranberry Sourdough English Muffin Bread

To a large bowl, zest an entire orange. In a separate bowl or a single cup measuring cup, squeeze the orange juice (about 1/3 -1/2 cup).

Use water to reach one cup of liquid. Then add the liquid to the large mixing bowl, along with the sweetener of your choice, sourdough starter. To the wet ingredients, add the flour. 

Mix the dough together with your hands until well incorporated. Then cover with a lid, plastic wrap or beeswax wrap.

Allow the bread dough to sit on the countertop at room temperature until it has doubled in size. This can take anywhere from 10-12 hours depending on the temperature of your home. 

Once the dough has doubled in size, place in the refrigerator to continue the bulk fermentation period. Allow the dough to ferment for up to 3 days in the refrigerator.

When you are ready to bake the orange cranberry sourdough English muffin bread, remove it from the refrigerator. To the dough, add the remaining dry ingredients (salt, baking soda and cranberries). 

Mix the dough together to ensure the baking soda is well incorporated. If using fresh or frozen cranberries, be sure to fold them in gentle so not to burst them before baking.

Grease a glass baking pan with a neutral oil (avocado oil or coconut oil) or butter. Once well buttered / oiled, add cornmeal to the pan and shake in various directions to cover the sides. 

If you do not like cornmeal, use a piece of parchment paper to line the bread pan.

Add the dough to the bread pan and allow to complete a second rise. The bread is done rising when it has expanded and about to the top do the baking pan. The exterior of the bread may have a film or become dry / less tacky when touched. 

Place the bread in a preheated oven 375 degrees and bake for 30-40 minutes. The orange cranberry English muffin bread is done baking when the internal temperature is 190-200 degrees.

Make sure to use a kitchen thermometer to ensure the bread is done. The exterior of the bread will be light brown to golden brown in color and hard to gauge when cooked completely without checking internally.

Allow to cool on a wire rack. This sourdough English muffin bread is delicious toasted and with a bit of butter or cream cheese. A bit of honey is also great too. 

How to store Cranberry Orange Sourdough Bread

Store this bread in a plastic bag for up to 5 days on the countertop. Ensure the corner of the bag is cracked to ensure moisture does not build within the bag.

For the freshest bread, slice once cooled and stick into the freezer. Pop into the toaster to warm up and serve hot. 

Did you try this recipe? Let us know your thoughts in the comments below! We also eat this recipe year round – not just the holiday season.