Moist Cranberry Orange Bread (Panera Bread Copycat Recipe) – A Slice of Brightness in Every Bite

---

Why Cranberry and Orange?

Cranberry and orange are a classic pairing, but why do they work so well together? Here’s a little kitchen chemistry: cranberries are naturally very tart, even a little bitter when raw. Oranges, especially their zest and juice, offer a natural sweetness and bright acidity that balances the cranberries perfectly. It’s a flavor combination that has stood the test of time for a reason—it hits every note on your palate: sweet, tart, citrusy, and even floral.

This bread highlights that harmony beautifully. The orange flavor isn’t just an afterthought—it comes from both zest and fresh orange juice, meaning it’s deeply infused throughout the loaf. The cranberries, meanwhile, are halved to make sure each bite has a gentle tart pop without being overpowering.

Ah, the holy grail of quick breads—moisture. No one wants a dry loaf that crumbles into dust at first slice. This bread gets its tender, plush crumb from a few key players:

---

Let’s Talk Texture: What Makes It Moist?

• Buttermilk: The acid in buttermilk not only reacts with the baking powder to give lift, but it also tenderizes the flour, resulting in a soft, fluffy texture. It’s one of the most underrated secret weapons in baking.
• Orange Juice: It adds flavor and moisture, but beware—straight citrus can sometimes throw off texture if not balanced well. This recipe gets it just right.
• Oil instead of butter: While butter adds flavor, oil is the better choice when you want to lock in that long-lasting, luxurious moisture. It coats the flour particles more thoroughly and keeps your loaf tender for days.

---

The Secret Step That Changes Everything: Orange Sugar

Here’s where this recipe goes from great to next level. Mixing the orange zest into the sugar before adding it to the batter is a trick straight from pastry chefs and professional bakers. Why?

Because rubbing zest into sugar releases the essential oils trapped in the zest. You’re essentially infusing the sugar itself with citrus flavor, instead of letting the zest sit in the batter unnoticed.

Once you try this technique, you’ll never go back. Try it with lemon zest in your next lemon loaf or even lime zest in sugar cookies.

---

Ingredient Spotlight

Let’s take a quick look at what each ingredient brings to the table:

• Flour (2 cups): Your structure. Stick with all-purpose for the perfect balance of texture.
• Baking Powder (1 tsp): Your leavening agent—gets a boost from the acidity in buttermilk and orange juice.
• Salt (½ tsp): Enhances all other flavors. Never skip it.
• Sugar (1 cup): Sweetness, of course, but also contributes to the crust and browning.
• Orange Zest (2 tbsp): Pure citrus oil. Use a microplane for best results.
• Buttermilk (½ cup): Adds moisture and tang.
• Orange Juice (½ cup): A double-duty ingredient—flavor and moisture.
• Eggs (2): Structure and richness.
• Vanilla Extract (1 tbsp): A hint of warmth and depth.
• Cranberries (1½ cups): Use fresh if possible. If using frozen, don’t thaw. If using dried, rehydrate in orange juice first.

---

Step-by-Step Instructions

Let’s bake this beauty, shall we?

1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and set it aside.

Pro Tip: Line your pan with parchment for easier removal!

2. Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Orange Sugar Magic:

In a small bowl, combine the sugar and orange zest. Rub them together with your fingers until the sugar is fragrant and slightly orange in color.

This step makes the orange flavor sing in every bite.

4. Wet Ingredients:

In a large bowl, combine buttermilk, oil, orange juice, eggs, and vanilla extract. Mix on low speed until well combined.

5. Combine:

Add the flour mixture and orange sugar to the wet ingredients. Mix on low until just combined. Do not overmix—this leads to dense bread!

6. Add Cranberries:

Fold in the cranberry halves gently with a spatula until evenly distributed.

7. Bake:

Pour the batter into your greased pan. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.

Loaf browning too fast? Tent with foil after the 45-minute mark.

8. Cool & Devour:

Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Allow it to cool completely before slicing (if you can wait!).

---

Add-Ons & Variations

Want to make it your own? Here are a few creative twists:

• Add chopped nuts (walnuts or pecans) for crunch.
• Top with an orange glaze: Mix 1 cup powdered sugar with 2-3 tbsp orange juice.
• Make muffins: Bake in muffin tins for 18–22 minutes.
• Swap cranberries for blueberries or raspberries.

---

Common Mistakes to Avoid

Skipping the orange sugar step — you’ll miss out on that bright citrus pop.
Overmixing batter — leads to a dense, tough bread.
Using old leavening agents — fresh baking powder and baking soda ensure good rise.
Overbaking — even 5 extra minutes can dry out the bread; check early.

---

Serving Suggestions & Pairings

• Warm with a pat of butter or cream cheese.
• Serve alongside your favorite coffee or herbal tea.
• Add to a brunch board with cheeses, nuts, and fresh fruit.
• Toast leftover slices for a crispy edge and serve with honey.

---

Why You’ll Love Baking This Copycat Cranberry Orange Bread

This bread brings the best of Panera’s bakery straight into your kitchen. It’s moist, flavorful, and filled with the perfect balance of sweet and tart, citrusy brightness. Plus, it fills your home with an irresistible aroma that makes the whole baking experience a joy.

Whether you’re baking for a holiday gathering, gifting to friends, or simply treating yourself, this loaf never disappoints.

---

Storing & Freezing Tips

• Room Temp: Store in an airtight container for up to 4 days.
• Fridge: Keeps up to a week, but bring to room temp before eating.
• Freezer: Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight and enjoy!

---

A Slice of Comfort for Every Season

What I love most about this bread is its versatility. It’s perfect for fall and winter with its cozy holiday vibes, but equally refreshing in spring and summer thanks to that citrus zing. Whether you’re enjoying it fresh from the oven or toasting a leftover slice with butter the next day, it never disappoints.

---

Before You Go…

If this Moist Cranberry Orange Bread made your day just a little sweeter, I’d love to hear about it! Tag your creations on Instagram with #The_FoodiesHaven recipes, leave a comment below, and don’t forget to subscribe for more recipes that warm your kitchen and your heart. There’s so much more to come! Because life is just better with a warm slice of something homemade.

Happy Baking,
Chrystal Brown