12 Festive Cranberry Orange Sourdough Bread Perfect for Holidays

The holidays are calling for bread that smells like citrus and fills your kitchen with a tart-sweet cheer. If you love tangy starter notes and bright festive flavors, these Cranberry Orange Sourdough Bread recipes are exactly what you want on your holiday table. Cranberry Orange Sourdough Bread brings the warmth of homemade sourdough together with zesty orange and chewy cranberries for a loaf that looks as good as it tastes.

You’ll find 12 different takes on cranberry orange sourdough, from classic country loaves and sweet enriched breads to nut-studded gifts and mini sandwich loaves. Each recipe includes clear ingredients, step-by-step instructions, and serving ideas so you can bake with confidence. Grab your starter, zest some oranges, and get ready to fill your home with bright, festive aroma. These recipes are approachable, flavorful, and perfect for gifting, brunch, or a cozy holiday night in.

1. Classic Cranberry Orange Sourdough Bread

This Classic Cranberry Orange Sourdough Bread is a holiday staple. It balances tangy starter notes with bright orange and tart cranberries. The crumb is open but sturdy, with chewy fruit pockets. It’s perfect for family breakfasts, cheese boards, or toasted slices with butter. You’ll love the festive color and the citrus scent as it bakes.

Prep time: 30 minutes (plus starter activation and fermentations)
Bake time: 35–45 minutes
Total time: ~8–12 hours (including bulk ferment and overnight proof)

Ingredients

• 300 g active sourdough starter (100% hydration), bubbly
• 450 g bread flour
• 50 g whole wheat flour
• 330 g lukewarm water (about 85°F / 29°C)
• 10 g fine sea salt
• 60 g granulated sugar
• Zest of 2 oranges (about 2 tbsp)
• 60 g fresh orange juice
• 150 g dried cranberries
• 30 g unsalted butter, melted and cooled
• Optional: 1 tsp vanilla extract

(Ingredients listed in order of use; holiday sourdough flavors highlighted.)

Instructions

1. Feed your starter 4–8 hours before mixing so it’s bubbly and doubled.
2. Autolyse: In a large bowl, mix 450 g bread flour, 50 g whole wheat flour, and 330 g water until no dry streaks remain. Cover 30 minutes.
3. Mix: Add 300 g starter, 60 g sugar, 60 g orange juice, zest, and melted butter. Mix until combined.
4. Add salt: Sprinkle 10 g salt and knead by hand or fold for 4–6 minutes until dough is smooth and slightly tacky.
5. Add cranberries: Fold in 150 g dried cranberries evenly using stretch-and-fold technique.
6. Bulk ferment: Cover and rest at room temperature (72°F) for 4–6 hours with 3 sets of stretch-and-fold every 30 minutes during the first 90 minutes. Dough should rise 20–40% and show bubbles.
7. Shape: Turn dough onto a lightly floured surface. Pre-shape into a round, rest 20 minutes, then final shape into a tight boule.
8. Proof: Place seam-side up in a floured banneton, cover, and refrigerate overnight (8–12 hours) or proof at room temp 2–3 hours until puffy.
9. Bake: Preheat oven to 475°F (245°C) with Dutch oven inside for 45 minutes. Score the loaf and bake covered 20 minutes, then uncovered 15–25 minutes until deeply golden and internal temp reaches 200–205°F (93–96°C).
10. Cool: Remove and cool on a rack at least 2 hours before slicing to set crumb. Toothpick test: center should come out clean or slightly moist with crumb set.

How to Serve It

Serve slices slightly warm for best aroma. Garnish with a light smear of orange marmalade or softened butter. Pair with sharp cheddar, brie, or a spiced cider. Store wrapped at room temperature for 2 days, then freeze. This loaf makes a festive breakfast toast or a bright addition to holiday cheese boards.

2. Orange Zest & Walnut Sourdough with Cranberries

This Walnut Sourdough with Cranberries and Orange Zest adds crunch and nutty warmth. The walnuts toast lightly inside the loaf, and the cranberries give bursts of tart sweetness. The texture is slightly denser, perfect for slicing thick. It pairs well with nut butters or honey for holiday mornings.

Prep time: 35 minutes (plus starter and ferment)
Bake time: 40–50 minutes
Total time: ~10–14 hours

Ingredients

• 300 g active sourdough starter (100% hydration)
• 420 g bread flour
• 80 g whole wheat flour
• 350 g water (warm, about 90°F / 32°C)
• 12 g fine sea salt
• 40 g honey
• Zest of 1 large orange (about 1 tbsp)
• 150 g dried cranberries
• 120 g toasted walnuts, coarsely chopped
• 30 g olive oil
• 1 tbsp milk (optional, room temperature)

(Related keyword: holiday sourdough nut loaf — see ingredients.)

Instructions

1. Feed starter so it’s active and bubbly before mixing.
2. Combine flours and 350 g water in a bowl. Mix until shaggy; rest 30 minutes.
3. Stir in 300 g starter, 40 g honey, orange zest, and 30 g olive oil.
4. Add 12 g salt and knead 5–7 minutes until dough feels elastic.
5. Fold in 150 g cranberries and 120 g toasted walnuts until evenly distributed.
6. Bulk ferment at room temp for 4–6 hours with three sets of stretch-and-fold in first 90 minutes.
7. Shape into a batard or boule. Place seam-side up in a floured banneton. Refrigerate overnight or proof at room temp 2–3 hours.
8. Preheat oven to 460°F (238°C) with a baking stone or Dutch oven. Score and bake covered 20 minutes, then uncovered 20–30 minutes until crust is deep brown and internal temp is 200°F (93°C).
9. Cool on a rack for 2 hours. Slice to check crumb: moist but set.

How to Serve It

Slice and toast for nutty crunch. Top with ricotta and honey or smear with orange butter. Pair with black tea or mulled wine. Store wrapped at room temp 2 days; freeze slices for longer storage. Makes a great hostess gift wrapped with twine.

3. Sweet Cranberry Orange Sourdough Brioche-Style

This brioche-style cranberry orange sourdough has a tender, enriched crumb. It uses butter and egg for a softer, slightly sweet loaf. The cranberries and orange brighten each bite. This bread feels indulgent but still shows sourdough tang. It’s ideal for holiday brunch or sweet sandwiches.

Prep time: 40 minutes (plus starter/ferments)
Bake time: 30–35 minutes
Total time: ~10–14 hours

Ingredients

• 200 g active sourdough starter (100% hydration)
• 400 g bread flour
• 60 g sugar
• 4 large eggs, room temperature
• 120 g whole milk, warm (about 100°F / 38°C)
• 200 g unsalted butter, softened to room temperature
• 10 g fine sea salt
• Zest of 2 oranges
• 120 g dried cranberries
• 1 tbsp orange liqueur (optional)
• 1 egg for egg wash, beaten with 1 tsp water

(Enriched holiday sourdough style—ingredients listed in order of use.)

Instructions

1. Feed starter so it’s active and bubbly before use.
2. In mixer bowl, whisk 200 g starter, 4 eggs, 120 g milk, and sugar until smooth.
3. Add 400 g bread flour and orange zest. Mix on low until combined.
4. Add 200 g softened butter in pieces while mixing until fully incorporated. Dough will be soft and glossy.
5. Add 10 g salt and mix 3–5 minutes until dough passes the windowpane test.
6. Fold in 120 g cranberries and 1 tbsp orange liqueur if using.
7. Bulk ferment at room temp 3–4 hours, folding once after 60 minutes. Dough should puff but remain slightly tacky.
8. Shape into a braid or loaf, place in greased pan, cover, and proof 2–3 hours or refrigerate overnight.
9. Preheat oven to 350°F (175°C). Brush with egg wash and bake 30–35 minutes until golden and internal temp reaches 190–195°F (88–90°C).
10. Cool on rack 1–2 hours before slicing.

How to Serve It

Serve warm with berry jam or clotted cream. Garnish with a sprinkle of powdered sugar and orange zest. Pairs with coffee or spiced tea. Store wrapped in the fridge up to 4 days or freeze slices. Great for a festive breakfast spread.

4. Cranberry Orange Sourdough Loaf with Cardamom

Cranberry Orange Sourdough Bread flavored with cardamom adds warm spice to citrus brightness. The spice complements the tang of sourdough without overpowering it. This loaf offers complex aroma and a soft-to-open crumb. It’s perfect for cozy holiday gatherings or gifting to spice lovers.

Prep time: 30 minutes (plus starter and ferment)
Bake time: 35–45 minutes
Total time: ~9–13 hours

Ingredients

• 300 g active sourdough starter (100% hydration)
• 450 g bread flour
• 50 g rye flour
• 340 g water (room temp)
• 12 g fine sea salt
• 60 g brown sugar
• Zest of 2 oranges
• 2 tsp ground cardamom
• 150 g dried cranberries
• 30 g unsalted butter, melted
• 1 tbsp orange juice

(Related keyword: spiced holiday sourdough loaf.)

Instructions

1. Feed starter so it’s lively and bubbly.
2. Mix flours and 340 g water until no dry flour remains. Rest 30 minutes.
3. Add 300 g starter, brown sugar, orange zest, cardamom, and melted butter. Mix until homogenous.
4. Add 12 g salt and knead or fold for 5–7 minutes until dough is smooth.
5. Fold in 150 g cranberries evenly.
6. Bulk ferment 4–6 hours at room temp with three stretch-and-folds in first 90 minutes.
7. Shape, place in banneton, and refrigerate overnight or proof 2–3 hours at room temp.
8. Preheat oven to 470°F (243°C) with Dutch oven inside. Bake covered 20 minutes, then uncovered 20–25 minutes until crust is deep and internal temp hits 200–205°F (93–96°C).
9. Cool on a rack at least 2 hours before slicing.

How to Serve It

Slice and serve with cream cheese or mascarpone. Sprinkle with extra orange zest and a dust of powdered sugar. Pairs beautifully with chai tea or mulled wine. Store tightly wrapped for 2–3 days; freeze in slices for quick toasts. Nice as a holiday brunch centerpiece.

5. Mini Cranberry Orange Sourdough Rolls

These Mini Cranberry Orange Sourdough Rolls are perfect for holiday dinners and buffet tables. They’re soft inside with a slightly chewy crust and bright cranberry pockets. Small size makes them great for sharing. Kids and adults will both reach for seconds.

Prep time: 45 minutes (plus rises)
Bake time: 18–22 minutes
Total time: ~8–10 hours

Ingredients

• 200 g active sourdough starter (100% hydration)
• 350 g bread flour
• 200 g water (warm)
• 40 g sugar
• 8 g fine sea salt
• 40 g unsalted butter, softened
• Zest of 1 orange
• 100 g dried cranberries
• 1 large egg (for dough, room temperature)
• 1 egg for egg wash, beaten with 1 tbsp milk
• Optional: 1 tsp orange extract

(Related keyword: holiday sourdough rolls.)

Instructions

1. Feed starter so it’s active before mixing.
2. Combine flours and 200 g water. Rest 20–30 minutes.
3. Stir in 200 g starter, egg, sugar, zest, and soft butter until combined.
4. Add 8 g salt and knead 5–7 minutes until elastic.
5. Fold in 100 g cranberries evenly.
6. Bulk ferment 3–4 hours with 2 gentle folds every hour.
7. Divide dough into 12–16 equal pieces, shape into tight balls, place on parchment-lined tray.
8. Proof 2–3 hours at room temp or refrigerate overnight.
9. Preheat oven to 375°F (190°C). Brush with egg wash and bake 18–22 minutes until golden and internal temp reaches 190°F (88°C).
10. Cool 20 minutes on rack before serving.

How to Serve It

Serve warm with herbed butter or orange honey. Garnish with fresh rosemary sprigs for holiday table display. Pair with soup, roasted meats, or breakfast spreads. Store cooled rolls in airtight container for 2 days; reheat gently. Great to bake ahead and warm before guests arrive.

6. Cranberry Orange Sourdough Focaccia

This cranberry orange sourdough focaccia blends savory olive oil with bursts of tart cranberry and citrus. The crumb is airy with crisp edges. It’s an elegant side for holiday soups and roasts. The rosemary adds a pine-like note that suits seasonal menus.

Prep time: 25 minutes (plus bulk ferment)
Bake time: 22–28 minutes
Total time: ~8–12 hours

Ingredients

• 250 g active sourdough starter (100% hydration)
• 450 g bread flour
• 330 g water (room temp)
• 12 g fine sea salt
• 60 g extra-virgin olive oil + more for pan
• Zest of 1 orange
• 75 g dried cranberries
• 2 tbsp chopped fresh rosemary
• 1 tbsp coarse sea salt for topping
• Optional: 1 tbsp honey for brushing

(Related keyword: sourdough focaccia holiday.)

Instructions

1. Feed your starter ahead so it’s active.
2. Mix flours and 330 g water until a shaggy dough forms; rest 30 minutes (autolyse).
3. Add 250 g starter, 60 g olive oil, orange zest, and 12 g salt. Mix until smooth.
4. Fold in 75 g cranberries and 2 tbsp rosemary.
5. Bulk ferment 4–6 hours with 3 stretch-and-folds during the first 2 hours.
6. Oil a 9×13-inch pan heavily. Transfer dough and gently spread to corners; dimple with fingers.
7. Proof in pan 1–2 hours until puffy.
8. Preheat oven to 450°F (232°C). Drizzle with more olive oil, sprinkle coarse sea salt, and bake 22–28 minutes until golden and crisp.
9. Cool 15 minutes, brush with honey if desired.

How to Serve It

Cut into squares and serve warm with olive oil or whipped feta. Garnish with extra rosemary and orange zest. Pairs with roasted vegetables or a holiday charcuterie board. Store in airtight container 2 days; reheat for crisp edges. Make ahead by refrigerating the shaped dough overnight for morning baking.

7. Cranberry Orange Sourdough Dinner Loaf (Seeded)

This Cranberry Orange Sourdough Bread turned into a seeded dinner loaf is hearty and festive. Sunflower and pumpkin seeds add crunch and nutty flavor. The loaf slices beautifully for sandwiches and toast. It’s a reliable holiday bread that’s both decorative and delicious.

Prep time: 30 minutes (plus ferment)
Bake time: 40–45 minutes
Total time: ~10–14 hours

Ingredients

• 300 g active sourdough starter (100% hydration)
• 420 g bread flour
• 80 g whole grain spelt flour
• 340 g water (room temp)
• 12 g fine sea salt
• 40 g honey
• Zest of 1 orange
• 120 g dried cranberries
• 40 g sunflower seeds + 20 g pumpkin seeds (plus extra for topping)
• 20 g olive oil
• Optional: 1 tbsp flaxseed meal

(Seeded holiday sourdough loaf—related keyword included.)

Instructions

1. Feed starter so it’s active and bubbly.
2. Mix flours and 340 g water until combined; rest 30 minutes.
3. Add 300 g starter, honey, olive oil, and orange zest. Mix until cohesive.
4. Add 12 g salt and knead 6–8 minutes until elastic.
5. Fold in 120 g cranberries and 40 g sunflower seeds plus 20 g pumpkin seeds.
6. Bulk ferment 4–6 hours with three gentle folds in the first 90 minutes.
7. Shape into a batard, brush with water, press extra seeds on top, place in floured banneton, and refrigerate overnight or proof 2–3 hours.
8. Preheat oven to 460°F (238°C) with Dutch oven. Score and bake covered 20 minutes, then uncovered 20–25 minutes until crust deepens and internal temp reaches 200°F (93°C).
9. Cool on rack 2 hours before slicing.

How to Serve It

Slice thin for sandwiches or thick for toasts. Top with goat cheese and orange marmalade for a festive appetizer. Store wrapped at room temperature 2 days; freeze slices for easy breakfasts. Makes a hearty addition to holiday dinner spreads.

8. Cranberry Orange Sourdough Pull-Apart Bread

This pull-apart cranberry orange sourdough loaf is party-ready and fun to share. The individual pieces have soft crumb and are easy to pull and dip. Bright citrus and sweet cranberries shine between layers. It’s ideal for family brunches and buffet-style holiday mornings.

Prep time: 35 minutes (plus rises)
Bake time: 30–35 minutes
Total time: ~9–13 hours

Ingredients

• 250 g active sourdough starter (100% hydration)
• 400 g bread flour
• 250 g water (warm)
• 60 g sugar
• 2 large eggs, room temperature
• 80 g unsalted butter, softened
• 10 g salt
• Zest of 2 oranges
• 150 g dried cranberries
• 2 tbsp melted butter for brushing
• Optional: 2 tbsp orange sugar for topping

(Related keyword: pull-apart holiday bread.)

Instructions

1. Feed starter to be bubbly before baking.
2. Combine flour and 250 g water, rest 30 minutes.
3. Add 250 g starter, eggs, sugar, zest, and mix until combined.
4. Add 80 g softened butter and 10 g salt; mix until dough is smooth and elastic (5–8 minutes).
5. Fold in 150 g cranberries evenly.
6. Bulk ferment 3–4 hours with two folds.
7. Divide dough into 15–18 equal balls, roll each with a little flour, layer in a greased round pan.
8. Proof 2–3 hours at room temp or overnight in fridge.
9. Preheat oven to 350°F (175°C); brush with melted butter and sprinkle orange sugar. Bake 30–35 minutes until golden and internal temp 190–195°F (88–90°C).
10. Cool 20–30 minutes before pulling apart.

How to Serve It

Serve warm for best pull-apart effect. Offer lemon butter, cream cheese, or orange glaze for dipping. Pair with holiday coffee or cocoa. Store covered for 2 days; reheat gently. Makes an eye-catching centerpiece.

9. Rustic Cranberry Orange Sourdough with Oats

This rustic cranberry orange sourdough loaf includes oats for a hearty, comforting texture. The crust gets a subtle chew from oat flakes, and the crumb stays moist. It’s a cozy choice for winter breakfasts and sandwiches. The oats add a wholesome feel to holiday spreads.

Prep time: 30 minutes (plus ferment)
Bake time: 40–45 minutes
Total time: ~10–14 hours

Ingredients

• 300 g active sourdough starter (100% hydration)
• 400 g bread flour
• 100 g rolled oats (plus 2 tbsp for topping)
• 350 g water (lukewarm)
• 12 g fine sea salt
• 40 g maple syrup
• Zest of 1 orange
• 150 g dried cranberries
• 20 g butter, melted
• 1 tbsp olive oil

(Related keyword: oat sourdough loaf for holidays.)

Instructions

1. Feed starter so it’s active.
2. Mix 400 g bread flour, 100 g oats, and 350 g water until combined. Rest 30 minutes.
3. Add 300 g starter, maple syrup, orange zest, and 20 g melted butter. Mix to combine.
4. Add 12 g salt and knead or fold for 5–7 minutes until elastic.
5. Fold in 150 g cranberries.
6. Bulk ferment 4–6 hours with three folds early on.
7. Shape into an oval, brush with 1 tbsp olive oil, sprinkle 2 tbsp oats on top, and place in banneton. Refrigerate overnight or proof 2–3 hours.
8. Preheat oven to 460°F (238°C) with stone/Dutch oven. Score and bake covered 20 minutes, then uncovered 20–25 minutes until deep brown and internal temp 200°F (93°C).
9. Cool on rack 2 hours before slicing.

How to Serve It

Serve with nut butter and sliced apples for a rustic brunch. Garnish with extra oats and orange zest. Pairs with smoked salmon or cheese boards. Store in a paper bag to keep crust; freeze slices as needed. Great for cozy holiday mornings.

10. Cranberry Orange Sourdough Cinnamon Swirl

This cranberry orange sourdough cinnamon swirl creates a festive ribbon of spice and fruit inside each slice. The cinnamon pairs beautifully with orange and cranberries. It’s a sweet, slightly tangy option for holiday breakfasts and special brunches. Expect soft layers and a fragrant crumb.

Prep time: 40 minutes (plus ferment)
Bake time: 35–40 minutes
Total time: ~10–14 hours

Ingredients

• 250 g active sourdough starter (100% hydration)
• 420 g bread flour
• 300 g milk (warm)
• 60 g sugar
• 2 large eggs, room temperature
• 80 g unsalted butter, softened
• 10 g salt
• Zest of 2 oranges
• 150 g dried cranberries
• Filling: 80 g brown sugar, 2 tbsp cinnamon, 30 g butter melted
• Optional glaze: 100 g powdered sugar + 2 tbsp orange juice

(Related keyword: swirled sourdough loaf.)

Instructions

1. Feed starter so it’s lively.
2. Mix flour and 300 g warm milk; rest 30 minutes.
3. Add 250 g starter, eggs, sugar, orange zest, and soft butter. Mix until smooth.
4. Add 10 g salt and knead until elastic (7–10 minutes).
5. Roll out dough into rectangle, spread filling mixture evenly, and sprinkle 150 g cranberries across.
6. Roll tightly into a log and shape into loaf or swirl. Place in greased pan.
7. Proof 2–4 hours at room temp or refrigerate overnight.
8. Preheat oven to 350°F (175°C). Bake 35–40 minutes until golden and internal temp 190–195°F (88–90°C).
9. Cool 30–45 minutes. Mix glaze and drizzle once slightly cooled.

How to Serve It

Serve thick slices with a spread of cream cheese or orange butter. Garnish with extra glaze and orange zest. Pair with coffee or chai. Store covered in the fridge 3–4 days or freeze slices. Makes a show-stopping holiday morning treat.

11. Cranberry Orange Sourdough Sandwich Loaf (Pullman)

This Pullman-style cranberry orange sourdough makes uniform slices ideal for sandwiches. The soft crumb holds fillings well and the fruit adds festive brightness. It’s a practical holiday loaf for packed lunches and elegant tea sandwiches.

Prep time: 30 minutes (plus ferment)
Bake time: 45–50 minutes
Total time: ~10–14 hours

Ingredients

• 300 g active sourdough starter (100% hydration)
• 500 g bread flour
• 340 g water (room temp)
• 40 g sugar
• 10 g salt
• 40 g unsalted butter, softened
• Zest of 1 orange
• 150 g dried cranberries
• 1 tbsp milk for brushing
• Optional: 1 tsp orange extract

(Related keyword: sandwich sourdough loaf.)

Instructions

1. Feed starter so it’s active.
2. Combine flour and 340 g water until shaggy; rest 30 minutes.
3. Add 300 g starter, sugar, orange zest, and butter. Mix until smooth.
4. Add 10 g salt and knead 6–8 minutes until elastic.
5. Fold in 150 g cranberries evenly.
6. Bulk ferment 4–6 hours with folds in first 90 minutes.
7. Shape into a tight log and place in greased Pullman pan. Proof 2–4 hours until near top of pan.
8. Preheat oven to 375°F (190°C). Brush top with milk and cover with lid; bake 30 minutes with lid, then remove lid and bake 15–20 minutes more until golden.
9. Cool completely in pan before slicing, about 2 hours.

How to Serve It

Make festive sandwiches with brie and cranberry sauce or smoked turkey and orange aioli. Store sliced in an airtight container for up to 3 days; freeze for longer. This loaf is great for party platters and tea sandwiches.

12. Cranberry Orange Sourdough Gift Loaves (Mini Pull-Aparts)

These mini gift loaves are perfect for holiday giving. Each cranberry orange sourdough is petite and fragrant, with a soft crumb and festive look. They’re easy to bake in mini pans and wrap for friends. Expect bright citrus notes and chewy cranberry bites.

Prep time: 25 minutes (plus ferment)
Bake time: 25–30 minutes
Total time: ~9–13 hours

Ingredients

• 200 g active sourdough starter (100% hydration)
• 300 g bread flour
• 220 g water (room temp)
• 40 g sugar
• 8 g salt
• 50 g unsalted butter, softened
• Zest of 1 orange
• 120 g dried cranberries
• 2 tbsp milk for brushing
• Optional: 1 tbsp orange honey for glaze

(Related keyword: gift sourdough mini loaves.)

Instructions

1. Feed starter to be lively.
2. Mix flour and 220 g water, rest 20–30 minutes.
3. Add 200 g starter, sugar, zest, and butter; mix until combined.
4. Add 8 g salt and knead 5–7 minutes until smooth.
5. Fold in 120 g cranberries.
6. Bulk ferment 3–4 hours with two folds.
7. Divide into 4–6 mini pans, shape, and proof 1.5–3 hours or refrigerate overnight.
8. Preheat oven to 375°F (190°C). Brush with milk and bake 25–30 minutes until golden and internal temp 190–195°F (88–90°C).
9. Cool 1 hour before wrapping.

How to Serve It

Wrap cooled mini loaves in parchment and twine for gifting. Include a small note suggesting to reheat slightly before serving. Pair with a small jar of orange marmalade or spiced butter. Store in airtight container 2 days; freeze for longer. These are thoughtful, homemade holiday gifts.

These 12 festive cranberry orange sourdough recipes give you a range of textures and styles, from rustic country loaves to sweet swirls and convenient sandwich loaves. You’ve got crowd-pleasers for brunch, elegant loaves for gifts, and comforting breads for cozy dinners. Pin your favorites so you can bake them through the season, and try one that fits the time you have—whether a quick pull-apart or an overnight boule.

Which version will you bake first—classic, enriched brioche-style, or a seeded dinner loaf? Share these cranberry orange sourdough bread ideas with friends and family, and tag someone who’d love a homemade holiday loaf. Happy baking and happy holidays!