Cranberry Orange Bread – Best Holiday Loaf Cake Recipe Ever!
This post may contain affiliate links (disclosure).
This cranberry orange bread is a MUST make for the holidays! Intense orange flavor and addictive cranberries in every bite, this amazing loaf will make you obsessed!
Why You’ll Love Cranberry Orange Bread
- Incredible Flavor Combination: The tangy cranberries and sweet, citrusy orange flavor make every bite a delightful balance of sweet and tart. It’s a taste that screams holiday cheer!
- Simple to Make: This one-bowl recipe is so easy that even beginner bakers can whip it up without a hitch. Less time in the kitchen means more time enjoying the holidays.
- Perfect for Gifting: Wrapped up beautifully, this bread is a thoughtful and delicious homemade gift that everyone will love.
- Great Make-Ahead Option: The flavor and texture improve as it sits, making it a stress-free choice for busy holiday schedules. Bake it today and enjoy it even more tomorrow!
- Versatile Delight: Whether served as a dessert, a breakfast treat, or an afternoon snack with coffee, this bread is perfect for any occasion.
OMG OMG OMG! This cranberry orange loaf cake is beyond addicting! When one of those cranberries hits your tongue, your hand will reach for another slice. You’ll wow to take just another last piece of a slice and crumble it off with intention, and then take another “last” crumble to match. The orange flavor is so deep, it’s intoxicating. Smelling and tasting this loaf is ecstasy. No amount of willpower will take you away from this cranberry orange bread. Not even the willpower of steel.
Ingredients for Cranberry Orange Bread
- Butter (4 tbsp, softened) – Adds richness and keeps the bread moist.
- Sugar (1 cup) – Sweetens the loaf and balances the tart cranberries.
- Eggs (2) – Provide structure and bind the ingredients together.
- Frozen Orange Juice Concentrate (3/4 cup, thawed) – The secret ingredient for an intense orange flavor.
- Flour (2 cups) – The base for the bread, giving it structure.
- Baking Powder (1 tbsp) – Helps the bread rise and become fluffy.
- Salt (1/2 tsp) – Enhances the flavors.
- Fresh Cranberries (1 1/2 cups) – Add bursts of tartness and color to the loaf.
For a printable card of the ingredients, check out the recipe card at the end of this article.
This is the most intense orange-flavored cake I ever tasted. You’ll never find another recipe like this because I invented it (unless it’s my copycat)! The secret of my cranberry orange loaf is about to be revealed. The secret ingredient is the frozen orange juice concentrate.
Yes, that stuff in a can in the supermarket freezer section is the orange juice in its concentrated form, and it makes perfect sense to use it to get the most concentrated and intense orange flavor. Plain orange juice and orange zest will never achieve the same orange flavor imaginable. The cranberry orange bread made with orange juice is a joke compared to this jewel made with the orange juice concentrate. Just make it and taste the difference. You’ll become a convert forever. For another amazing cranberry orange recipe made with the orange juice concentrate, check out my homemade cranberry orange sauce – mmm…
Kitchen Tools You Need to Make Cranberry Orange Bread
- Mixing Bowls – For combining wet and dry ingredients with ease.
- Measuring Cups and Spoons – To ensure accurate measurements for perfect results.
- Spoon or Spatula – For mixing the batter and folding in the cranberries.
- 9×5-Inch Loaf Pan – The perfect size for this recipe, ensuring even baking.
- Oven – To bake the bread to golden perfection.
- Wire Rack – To cool the bread evenly after baking.
Another peculiar feature of most other recipes for cranberry orange bread is the fact that they chop the cranberries or cut them in half. Can you imagine sitting there and cutting each cranberry in half with a knife? Hehe :) Whoever thought of that nonsense has way too much time on their hands! Do you think Melanie would ever have you perform such tedious useless task? You know me best! No need to cut the cranberries with my recipe – just dump them whole into the cake batter, they are simply perfect as they are!
Look at the amazing texture of this cranberry orange bread loaf! Look at those fine cranberries bursting inside for the most refreshing punch of flavor! Everyone loves this deliciousness, everyone! Cranberry orange combo is amazing, and the sweetness of my secret ingredient (orange juice concentrate) conquers the cranberry tartness and turns it into absolutely addictive sweet and sour flavor eruption! For more festive cranberry madness, check out my cranberry bruschetta recipe.
This cranberry orange bread gets even better the next day. Somehow when it sits it becomes more dense and moist and it’s flavor intensifies. After the bread cools, wrap it tightly with plastic wrap and it will stay awesome for up to 5 days. This is a perfect recipe to make ahead for your holiday gathering. The most stuff you make ahead, the less stressful will it be for you to host your party, and the fact that this amazing cranberry orange cake is even more flavorful a day or two later is just the reason you need to put this recipe on your “make ahead” menu today! For more great make-ahead holiday ideas, see my make-ahead mashed potatoes and make-ahead gravy recipe.
This cranberry orange loaf cake also makes a perfect holiday gift. Give it for Christmas, Hanukkah, Easter, Mother’s day, birthday, teacher’s gift – it works for any holiday and special occasion, you name it! Who wouldn’t love to receive this homemade cranberry orange bread? Deliciousness made with love – it’s a universal present.
To package cranberry orange bread for a holiday gift, just let it fully cool, then put in a clear holiday plastic bag and tie the bag on top with a ribbon. Just make sure the bag doesn’t have any holes in it, so the bread doesn’t dry. Or if you don’t have a clear plastic gift bag, you can wrap the bread with a saran wrap and then put it in a regular gift bag with tissue. No matter how you package it, this cranberry orange bread loaf is amazing!
Making this cranberry orange loaf cake is extremely easy. It’s a one-bowl recipe, so you only have to wash one bowl! First, dump and mix wet ingredients in a bowl, then add dry ingredients and mix, and finally add the cranberries. Pour in the loaf pan and bake! That’s all there is to it :)
How to Make Cranberry Orange Bread
- Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
- In a mixing bowl, cream together the softened butter and sugar until well blended.
- Add eggs, one at a time, mixing thoroughly after each addition.
- Stir in the thawed orange juice concentrate for a bold citrus base.
- Gradually add flour, baking powder, and salt, mixing until you have a smooth batter.
- Fold in the fresh cranberries gently, ensuring they’re evenly distributed.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Just take a look at this cake batter. It’s so bright and orange with beautiful cranberries! Just looking at it you’ll know how awesome your cranberry bread will turn out.
Even the most inexperienced baker can make this fancy bread because it’s so easy and simple! No need to complicate things when they can be made so easy :) Enjoy!
Serving Suggestions
- Serve slices of cranberry orange bread warm with a pat of butter or a drizzle of orange sauce for a cozy treat.
- Pair it with a hot cup of Turkish coffee, tea, or cocoa for a delightful snack.
- Dress it up for dessert with a dollop of whipped cream or a scoop of banana ice cream.
- Add it to a holiday breakfast spread alongside scrambled eggs, bacon, and fresh blueberries.
- Package it as a thoughtful holiday gift—wrap it in festive paper or place it in a decorative tin.
Tips for Success
- Use Fresh Cranberries: For the best burst of flavor, use fresh cranberries. Frozen cranberries can work too, but be sure to use them straight from the freezer to prevent excess moisture in the batter.
- Thaw the Orange Juice Concentrate: Make sure the concentrate is fully thawed and at room temperature to mix smoothly into the batter.
- Do Not Overmix: Once you add the dry ingredients, mix just until combined to keep the bread light and tender. Overmixing can make it dense.
- Check for Doneness: Ovens can vary, so start checking the bread at 45 minutes by inserting a toothpick into the center. If it comes out clean, it’s ready.
- Cool Properly: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. This helps it hold its shape and ensures even cooling.
- Make It Ahead: This bread gets even better the next day! Bake it a day in advance and store it tightly wrapped for an intensified flavor and moist texture.
- Gifting Tip: Wrap the cooled bread in plastic wrap and then in festive paper or place it in a decorative tin for a thoughtful holiday gift.
Variations and Substitutions
- Add Nuts: For a nutty crunch, mix in 1/2 cup of chopped walnuts or pecans. They pair wonderfully with the cranberries and orange.
- Swap the Flour: For a healthier twist, substitute half of the all-purpose flour with whole wheat flour. This adds a nutty flavor and boosts the fiber content.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour blend to make this recipe gluten-free. Be sure the blend contains xanthan gum for the best results.
- Dried Cranberries: If fresh cranberries are unavailable, use dried cranberries. Soak them in warm water or orange juice for 10 minutes to plump them up before adding to the batter.
- Add Orange Zest: For an extra citrusy kick, stir in 1-2 teaspoons of freshly grated orange zest.
- Cranberry Substitutes: Replace cranberries with blueberries or chopped strawberries for a different fruity variation.
- Dairy-Free: Use a dairy-free butter alternative to make this loaf suitable for those avoiding dairy.
- Mini Loaves: Divide the batter into smaller loaf pans for individual servings. Adjust the baking time to approximately 30-35 minutes
Storage and Reheating
- Storage: Once the cranberry orange bread has completely cooled, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days.
- Freezing: To freeze, wrap the bread in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.
- Reheating: For a warm slice, microwave it for 10-15 seconds, or toast it lightly in a toaster oven. If reheating the entire loaf, wrap it in aluminum foil and warm it in the oven at 300°F for 10-15 minutes.
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, you can! Just add them straight from the freezer to prevent excess moisture in the batter. No need to thaw.
Can I make this bread without orange juice concentrate?
The orange juice concentrate is what gives this bread its intense citrus flavor. If you must substitute, use fresh orange juice and orange zest, but note that the flavor won’t be as bold.
How can I tell when the bread is fully baked?
Insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs, it’s done. If it comes out sticky, bake for a few more minutes and test again.
What’s the best way to prepare this bread as a gift?
Once the bread is completely cool, wrap it tightly in plastic wrap or place it in a clear festive gift bag. Add a ribbon or holiday tag for a thoughtful, homemade present.
Can I make this recipe into muffins?
Absolutely! Divide the batter evenly into a muffin tin lined with paper liners. Reduce the baking time to about 20-25 minutes.
Why is my bread too dense?
Overmixing the batter can lead to dense bread. Mix just until the ingredients are combined to keep the texture light and tender.
How long should I let the bread cool before slicing?
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Cutting too soon can cause it to crumble.
Other Easy Cranberry Recipes
Cranberry Brie Crackers Holiday Appetizer: A festive bite-sized appetizer with creamy brie, tangy cranberry sauce, and a crisp cracker base.
Spinach Salad with Apples, Cranberries, and Walnuts: A refreshing mix of spinach, sweet apples, tart cranberries, and crunchy walnuts, tossed in a light vinaigrette.
Creamy Cranberry Jalapeno Cheese Spread: A sweet and spicy spread blending tangy cranberries, jalapenos, and smooth cream cheese.
Grilled Cheese with Apples and Cranberries: A gourmet twist on a classic, featuring melty cheese, tart cranberries, and sweet apple slices.
Other Easy Orange Recipes
Authentic Easy Orange Chicken Recipe: A flavorful homemade take on orange chicken with crispy chicken in a sweet and tangy orange sauce.
Pressure Cooker Orange Marmalade Recipe: A quick and easy method to create bright, citrusy marmalade using your pressure cooker.
Beet and Feta Salad with Citrus Dressing: A vibrant salad with roasted beets, creamy feta, and a zesty citrus dressing.
Cranberry Orange Bread Loaf Cake Recipe
Ingredients
- 4 tbsp butter softened
- 1 cup sugar
- 2 eggs
- 3/4 cup frozen orange juice concentrate thawed
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups fresh cranberries
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Mixing bowls
- Spoon
- Loaf pan
Instructions
- Preheat the oven to 350F.
- Grease a 9x5 inch non-stick loaf pan.
- In a large bowl, mix together sugar and butter. Add the eggs and mix. Add orange juice concentrate and mix until combined.
- Add flour, baking powder and salt, and mix until smooth.
- Add the cranberries and carefully mix them into the batter with the spoon.
- Transfer the batter into a greased loaf pan.
- Put the cranberry orange bread in the oven and bake for 50 minutes.
More Cake Recipes
- Traditional Honey Cake for Holidays
- Easy Chocolate Cherry Cake Recipe
- Pineapple Upside-Down Dessert Cake
Glad to see someone nearly reinvented my Mom’s Orange Cranberry Nut Bread from well over 50 years ago. She always used 1 and a half to 2 cups of whole cranberries to 2 cups of flour and thawed from frozen unsweetened orange juice concentrate plus zest from a whole orange. She loved nuts so also added a cup of pecans or walnuts and she experimented with percentages of whole wheat added to the white flour. But she never made a single loaf at a time. During the holidays she would pour that batter into everything that would hold it, and bake it all up in our little turquoise wall oven. She made it in large, medium and small loaf pans, casserole dishes and assorted tins. My favorite loaves were the ones she made in tennis ball cans! Then we would take all those loaves festively plated or temporarily wrapped and ribboned to friends, neighbors and shut-ins all around Bartlesville, OK, spending time talking to each person. I am now well over 60! And my Mom got the basic recipe from one of my eldest sister’s friends, a woman named Nancy Parker, now in her mid 70’s! Keep up the good work and great cooking.
This IS the best and easiest Cranberry Orange Loaf ever! Moist, flavorful and a beautiful color.
I was looking for recipes to use up some orange juice concentrate I had and there was your recipe Melanie.
Yesterday I made a double batch and the only change I made was to add chopped, toasted walnuts.
Thanks for a fantastic recipe!
I’m obsessed with this cranberry orange loaf! It’s so moist and flavorful 😋
I love how easy this recipe is, and the cranberries add the perfect tartness..