🍊Orange Creamsicle Sourdough Loaf

This sweet and creamy sourdough loaf is unlike anything you have ever tasted before. This is full of unique flavor because of the combination of orange juice and sourdough, then stuffed with cream cheese. An orange creamsicle loaf will wow all of your summer guests and bring a whole new meaning to a sourdough summer!

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❤️ Why You’ll Love Orange Creamsicle Sourdough Loaf

If you’re looking for a unique twist on traditional sourdough, this Orange Creamsicle Sourdough Loaf is a must-try! Bursting with bright citrus flavor and creamy richness, this sweet sourdough bread is like summer in every bite.

Made with fresh orange juice, zesty orange zest, and a rich cream cheese filling, this loaf captures all the nostalgic flavors of a classic creamsicle—wrapped in the tangy, hearty goodness of sourdough. The result? A soft, slightly chewy loaf that’s sweet, tangy, and irresistibly creamy.

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Whether you’re hosting a summer brunch, need a show-stopping bake for a picnic, or just want to treat yourself, this orange creamsicle sourdough will wow your guests and satisfy your sweet tooth. It’s the perfect way to add a burst of sunshine to your sourdough routine!

🍲 Ingredients

Sourdough Starter – Bubbly, active sourdough starter that has been previously fed. This is what will make your bread rise!

Flour – I use Kirkland brand organic, unbleached all-purpose flour in my recipes because of the quality and price point, but you can use whatever flour you have on hand as long as it is unbleached.

Water – Filtered water is always best with sourdough recipes.

Salt– Use whatever salt you have on hand.

Orange juice – Fresh squeezed is best.

Orange Zest – The zest of 1 orange. I used Cara Cara oranges for this recipe.

Cream Cheese – A whole block, straight from the fridge is perfectly fine.

Marmalade – Orange marmalade combines sweetness with a slight bitterness that comes from the orange zest.

👩‍🍳 How to Make Orange Creamsicle Sourdough Loaf

In the morning, feed your sourdough starter.
In the afternoon, when your starter is bubbly and has doubled in size, assemble your dough.

Dough Assembly

In your mixing bowl, using a food scale, whisk together your water, orange juice, and sourdough starter until your starter has dissolved and a milky liquid forms.
Add in your flour, salt and orange zest and mix together until a shaggy dough forms.
Cover and let rest for 45 minutes.
After resting, stretch one side of the dough up and fold towards the middle, rotating the bowl each time until a semi – smooth dough forms.
Cover and let rest for 30 minutes – 1 hour.
Repeat 2 – 4 more sets of stretch and folds anywhere between 30 minutes to one hour apart.
After your last stretch and fold, cover with a damp tea towel or bowl cover and let rest covered on the counter overnight for 8 – 10 hours.

The next morning

The next morning, your dough should be doubled in size in your bowl.
Turn the dough over on to a clean workspace and lightly stretch it out into a small rectangle shape.
Place dollops of cream cheese all over the surface of the dough.
Fill the spaces between the cream cheese with dollops of orange marmalade.
Fold one side of the dough up and towards the middle, repeating with the opposite side and meeting in the middle to create a rectangle.
Add 3 – 4 more dollops of cream cheese and marmalade and roll the dough into an oval. Careful not to manipulate it too much or the surface will rip and the inclusions will fall out.
Place the dough seam side up into a banneton and let rest for 5 – 10 minutes.
After resting, stitch the sides of the dough towards the middle creating a seam from the top to the bottom. Cover and place into the fridge for 2 hours or up to 3 days.

Baking

When you’re ready to bake, preheat a Dutch oven to 475 degrees for at least 20 minutes.
Remove your loaf from the fridge and turn over onto a piece of parchment paper.
Score the top with a sharp razor/ bread lame.
Carefully transfer your dough into a piping hot Dutch oven, replace the lid and bake covered for 25 minutes.
After 25 minutes, remove the lid and turn the oven down to 450 degrees. Bake for an additional 20 – 25 minutes until the top of the bread is browned to your liking!
Remove the bread from the Dutch oven and onto a wire cooling rack. Let rest and cool completely before slicing and serving!

🪄 Tips and Tricks

Prepare your sourdough starter: Every great loaf of bread starts with a healthy starter. Ensure your starter is active and bubbly by feeding it 6 – 8 hours before using.
If you want to change your timeline and feed your starter at night to put dough together in the morning, it is just about timing your feeding right!
Don’t manipulate the dough to much after adding your inclusions, this may cause the surface to rip and your ingredients to fall out!
For this recipe I used Cara Cara oranges and LOVED the sweet and zesty flavor it brought!

🗒 Variations

Every month for the entire year I am choosing a flavor combination that I think best represents that month. For May, I chose Orange Creamsicle, and I think it works perfectly! Here are the other flavors I chose for the previous months –

🗒 Substitutions

Lemon juice/zest for a tangier “lemon creamsicle” twist
Tangerine or blood orange juice for a more floral or bold flavor
Store-bought orange juice (preferably no pulp, no added sugar) if fresh oranges aren’t available
Vegan cream cheese for a dairy-free version

🗒 Best served with

🧈 Spreads & Toppings
Lightly sweetened whipped cream cheese or mascarpone
Orange marmalade for extra citrus punch
A drizzle of honey or vanilla glaze
Butter, especially when the loaf is warm and toasty
🍓 Fruits & Accompaniments
Fresh berries like strawberries or blueberries
Sliced oranges or citrus salad
A side of Greek yogurt
☕ Beverage Pairings
Hot tea (Earl Grey, chamomile, or citrus herbal)
Coffee or cold brew
Sparkling water with a twist
🎉 Occasions
Brunch tables, tea parties, baby showers
Light summer dessert after dinner
Toasted for a sweet breakfast with eggs on the side

👝 How to Store Leftovers

Because this loaf contains cream cheese, it’s important to store it with care to maintain both freshness and food safety.

Short-Term (1–3Days):

Room Temperature (Only if Unfilled): If your loaf has no cream cheese filling or it’s been baked solidly into the loaf, you can wrap it tightly in parchment or plastic wrap and store it in a bread box or at room temperature for up to 1 day.
Refrigerator (Recommended): If your loaf includes cream cheese, refrigerate it in an airtight container or wrap tightly with plastic wrap. It will keep for up to 3 days in the fridge.

Long-Term (Freezing):

Thaw in the fridge overnight or at room temperature for a few hours. Reheat slices in a toaster or oven for best texture. Let the loaf cool completely. Slice if desired, then wrap tightly in plastic wrap and a layer of foil or place in a freezer-safe bag. Freeze for up to 2 months.

🤔 Common Questions

Can I use bottled orange juice instead of fresh?

Fresh orange juice and zest give the best flavor, but bottled orange juice (no pulp, no added sugar) will work in a pinch.

Can I freeze this sourdough loaf?

Yes! Slice it first, then wrap well and freeze for up to 2 months. Thaw at room temperature or toast slices directly from frozen.

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