Sourdough Holiday Cranberry and Walnut Discard Bundt Bread

Name: Sourdough Holiday Cranberry and Walnut Discard Bundt Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 cup (240 ml) sourdough discard, at room temperature, at room temperature; 1¾ cups (220 g) all-purpose flour; 1 teaspoon (5 g) baking powder; ¼ teaspoon (1 g) baking soda; ½ teaspoon (3 g) kosher salt; 1½ teaspoons (4 g) ground cinnamon; ¼ teaspoon (½ g) ground nutmeg; 2 teaspoons (4 g) fresh orange zest, finely grated; ¾ cup (150 g) granulated sugar; ¼ cup (55 g) packed light brown sugar; ½ cup (115 g) unsalted butter, melted, melted and cooled to room temperature; 2 large eggs, at room temperature; 1 teaspoon (5 ml) vanilla extract; 1 cup (130 g) dried cranberries; 1 cup (115 g) walnuts, toasted, toasted and coarsely chopped

From the MyKitchenBank Kitchen

A moist, tender bundt bread studded with tart dried cranberries and toasted walnuts, enriched with sourdough discard and warm spices. This recipe makes excellent use of your sourdough starter overflow, producing a cake-like crumb with subtle tang and festive flavor. Orange zest and cinnamon add seasonal warmth, while the bundt shape makes a stunning presentation for holiday gatherings or gift-giving.

Prep: 20 min
Cook: 50 min
Wait: 15 min
Total: 1 hr 25 min
Makes: 1 bundt bread (10 slices)

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Ingredients

10 servings

1 cup (240 ml) sourdough discard, at room temperature, at room temperature
1¾ cups (220 g) all-purpose flour
1 teaspoon (5 g) baking powder
¼ teaspoon (1 g) baking soda
½ teaspoon (3 g) kosher salt
1½ teaspoons (4 g) ground cinnamon
¼ teaspoon (0.5 g) ground nutmeg
2 teaspoons (4 g) fresh orange zest, finely grated
¾ cup (150 g) granulated sugar
¼ cup (55 g) packed light brown sugar
½ cup (115 g) unsalted butter, melted, melted and cooled to room temperature
2 large eggs, at room temperature
1 teaspoon (5 ml) vanilla extract
1 cup (130 g) dried cranberries
1 cup (115 g) walnuts, toasted, toasted and coarsely chopped

Equipment (8)

10-cup (2.4 L) bundt pan
Large mixing bowl
Medium mixing bowl
Whisk
Wooden spoon or rubber spatula
Measuring cups and spoons
Zester or microplane
Oven

Steps

Before you start

Preheat your oven to 350°F (175°C) 15 minutes ahead
Grease a 10-cup (2.4 L) bundt pan generously with butter or nonstick spray
Use sourdough discard at room temperature—either refrigerated starter pulled directly from the fridge or starter that has been sitting out for 1–2 hours
Toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant, then chop coarsely

1
Mix dry ingredients
- In a medium bowl, whisk together 1¾ cups (220 g) all-purpose flour, 1 teaspoon (5 g) baking powder, ¼ teaspoon (1 g) baking soda, ½ teaspoon (3 g) kosher salt, 1½ teaspoons (4 g) ground cinnamon, and ¼ teaspoon (0.5 g) ground nutmeg.
- Set aside.
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Ready when: Dry ingredients are evenly combined with no lumps
Tip: Whisk thoroughly so the leavening agents and spices are evenly distributed throughout the flour
2
Combine wet ingredients
- In a large bowl, whisk together 1 cup (240 ml) room-temperature sourdough discard, ¾ cup (150 g) granulated sugar, ¼ cup (55 g) packed light brown sugar, ½ cup (115 g) melted butter (cooled to room temperature), 2 large eggs at room temperature, 1 teaspoon (5 ml) vanilla extract, and 2 teaspoons (4 g) finely grated fresh orange zest.
- Whisk until smooth and well blended, about 1 minute.
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Ready when: Mixture is smooth, with no visible streaks of starter or butter
Tip: Use room-temperature eggs and cooled melted butter so they blend smoothly without clumping
3
Fold in dry mixture
- Pour the dry ingredient mixture into the wet ingredients and fold together using a rubber spatula or wooden spoon until just combined.
- Do not overmix; some streaks of flour are acceptable.
- The batter should be thick but pourable.
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Ready when: Dry ingredients are mostly incorporated; a few streaks of flour are visible
Tip: Overmixing develops gluten and creates a tough crumb; fold gently until you see no more dry pockets
4
Add cranberries and walnuts
- Fold in 1 cup (130 g) dried cranberries and 1 cup (115 g) toasted coarsely chopped walnuts until evenly distributed throughout the batter.
- Reserve a small handful of cranberries and walnuts to press into the bottom of the bundt pan for decoration.
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Ready when: Cranberries and walnuts are evenly scattered throughout the batter
Tip: Toasting the walnuts beforehand brings out their flavor and prevents them from tasting raw in the finished bread
5
Prepare and fill bundt pan
- Generously grease a 10-cup (2.4 L) bundt pan with butter or nonstick spray, paying special attention to the center tube and all ridges.
- Sprinkle the reserved cranberries and walnuts evenly over the bottom and sides of the pan.
- Pour the batter into the prepared pan, smoothing the top gently with the spatula to release air pockets.
- The pan should be about two-thirds full.
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Ready when: Batter fills pan to two-thirds; decorative fruits and nuts are pressed into the bottom
Tip: Greasing thoroughly and adding decorative elements to the bottom ensures the bread releases cleanly and looks beautiful when inverted
6
Bake the breadOven 350°F / 175°C
- Place the filled bundt pan in a preheated 350°F (175°C) oven.
- Bake for 48–52 minutes, until a wooden pick or cake tester inserted into the thickest part (not into a cranberry or walnut) comes out with just a few moist crumbs attached.
- The top should be golden brown and a thin skewer inserted near the center should slide in with little resistance.
- Do not overbake, or the bread will be dry.
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Ready when: Golden brown top; cake tester inserted into the thickest part comes out with just a few moist crumbs
Tip: Use a bundt pan with a dark finish if possible—it conducts heat more evenly and produces a more even golden crust. If your pan is light-colored or nonstick, reduce the oven temperature to 325°F (163°C) if the top browns too quickly
7
Cool and unmold
- Remove the bundt pan from the oven and let it cool on a wire rack for 15 minutes.
- This allows the exterior to set while the interior remains tender.
- Run a thin-bladed knife or offset spatula around the outer and inner edges of the pan to loosen the bread.
- Place a serving plate over the pan and invert the bread onto the plate, lifting the pan away carefully.
- Let the bread rest for another 5 minutes before slicing.
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Ready when: Bread pulls away from the sides of the pan and inverts cleanly onto a plate
Tip: Do not attempt to unmold the bread while still hot—it will fall apart. The 15-minute rest allows the crumb to firm up while still being warm enough to release from the pan

Good to know

Tips

Sourdough discard makes this bread tender and adds subtle tang without requiring active fermentation. Use discard that has been fed recently or pulled from the fridge—it doesn't need to be bubbly.
For a more pronounced orange flavor, add a splash of fresh orange juice (about 2 tablespoons / 30 ml) to the wet ingredient mixture, and reduce the sourdough discard by that amount to keep the moisture consistent.
If you don't have a bundt pan, you can bake this in a 9×5-inch (23×13 cm) loaf pan at the same temperature for 55–60 minutes, or in a 9-inch (23 cm) round cake pan at 350°F (175°C) for 45–50 minutes.
This bread pairs beautifully with afternoon coffee or tea, and makes an excellent gift during the holiday season when sliced and wrapped in cellophane with a ribbon.

Make ahead

Store cooled bread tightly covered in plastic wrap. The bread actually improves after 1 day as the flavors meld. Bake up to 2 days ahead, wrap, and store at room temperature. You can also prepare the batter up to 4 hours ahead, cover it, and refrigerate; let it come to room temperature (about 20 minutes) before baking. Add an extra 3–5 minutes to the bake time if baking from refrigerated batter.

Storage & reheating

Room temperature: Store in an airtight container or tightly wrapped in plastic wrap for up to 4 days. Refrigerator: Wrap and refrigerate for up to 1 week; slice and serve cold or bring to room temperature before eating. Freezer: Wrap the cooled bread tightly in plastic wrap, then place in a freezer bag and freeze for up to 3 months. To thaw, unwrap and let sit at room temperature for 2–3 hours, or reheat gently wrapped in foil at 300°F (150°C) for 15–20 minutes until warmed through.

Substitutions

walnuts, toasted → pecans or chopped almonds. Pecans offer a slightly buttery flavor; almonds add a subtle crunch. Toast them the same way and use the same amount by weight.
dried cranberries → dried tart cherries, dried blueberries, or diced dried apricots. Any tart or slightly sweet dried fruit works well. Use the same weight; apricots should be diced small so they bake evenly.
fresh orange zest → lemon zest or lime zest. Lemon zest is slightly more assertive; lime adds a different brightness. Use the same amount and adjust to taste if desired.
ground cinnamon → apple pie spice or pumpkin pie spice. Apple pie spice includes cinnamon, nutmeg, and allspice; use 1½ teaspoons as directed. Reduces the standalone nutmeg to ⅛ teaspoon to avoid over-spicing.