This cranberry sourdough bread is great for the holidays. Cranberry sourdough bread is a quick-bread that combines tart, fresh cranberries with maple syrup, sourdough and applesauce. There is much flavor to be had in each bite and the applesauce makes the bread so moist. Your family will be asking for this cranberry sourdough bread even after the holidays.
Sweet breads, or quick-breads, are one of my families favorite breakfast additions or morning snacks. Most sweet breads hold up to their name with plenty of sugar and oil, however. Those ingredients make it hard for me to want to feed my family that treat very often. So why not make it a little healthier?!
This bread is only sweetened with maple syrup and applesauce, it uses butter or coconut oil and has the added health benefit of sourdough. No one will no that they are actually eating a healthy quick bread when this bread is served!
Tips for making cranberry sourdough bread
If you want the full health benefits of the sourdough fermentation, add every ingredient other than the baking soda and refrigerate for 8-12 hours. Pull out of fridge after that time, add the baking soda and then bake as instructed.
You can use fed sourdough or discard. Either works great in this recipe.
Fresh or frozen cranberries can be used. This recipe has not been tried with dried cranberries.
Add a couple more tablespoons of maple syrup if you want a sweeter flavored bread.
What you need
Ingredients
Fresh or frozen cranberries
Sourdough – fed or discard
Butter or coconut oil – softened
Eggs
Maple syrup
Unsweetened applesauce – I use my home canned applesauce but store bought works too.
Cinnamon
Ground cloves
Baking soda
Unbleached all-purpose flour
Chopped Walnuts (optional)
Tools needed:
mixing bowl
measuring spoons
9×5 bread pan
spatula
How to make cranberry sourdough bread
Preheat oven to 350 degrees.
In a mixing bowl combine the softened butter or oil and the maple syrup. Mix in the sourdough, unsweetened applesauce and vanilla.
Add in the eggs until well combined. mix in the dry ingredients to the wet ingredients. After that is well incorporated, fold in the cranberries and optional chopped nuts.
Pour the batter into a greased 9×5 pan.
Bake in a 350 degree oven for 40-45 minutes or until toothpick inserted comes out clean.
After removing the bread from the oven, let rest for 5 minutes before inverting onto a cooling rack.
Let the bread cool before slicing and enjoying with butter or honey.
storage
Store in an airtight container on the counter for 3 days or in the fridge for 5.
The bread can be frozen in an airtight container or ziploc bag for up to 6 months.
If you enjoy this recipe, please come back and give this recipe a 5 star!
Other holiday foods to enjoy
The best chewy ginger molasses cookies
Sourdough french toast casserole
Cranberry Sourdough Bread
Equipment
- mixing bowl
- measuring cups
- measuring spoons
- 9×5 bread pan
Ingredients
- ½ cup butter or coconut oil softened
- ⅓ cup maple syrup
- ½ cup unsweetened applesauce
- ½ cup sourdough fed or discard works
- 2 eggs
- 1 tsp vanilla
- 2 tsp cinnamon
- ½ tsp ground clovees
- 1¼ cup unbleached all-purpose flour
- 1 cup cranberries fresh or frozen
- 1 tsp baking soda
Instructions
- Preheat oven to 350 °F.
- In a mixing bowl combine the softened butter or oil and the maple syrup. Mix in the sourdough, unsweetened applesauce and vanilla.
- Add in the eggs until well combined. mix in the dry ingredients to the wet ingredients. After that is well incorporated, fold in the cranberries and optional chopped nuts.
- Pour the batter into a greased 9×5 pan.
- Bake in a 350 °F oven for 40-45 minutes or until toothpick inserted comes out clean.
- After removing the bread from the oven, let rest for 5 minutes before inverting onto a cooling rack or cutting board.
- Let the bread cool slightly before slicing and enjoying with butter or honey.
Notes
Thank you! I have been looking forward to this recipe.
Hope you like it!