After endless hours in coffeeshops, I have a soft spot for muffins and scones, but Montana life has taught me to favor quick breads. It’s their mobility I admire. Where muffins can get squished if they aren’t well packaged and scones can crumble after the first day, quick breads can be sliced once cool and slid into a gallon zip-close bag, where they hold their shape well. Better yet, presliced loaves can be frozen so that I can pull out a couple of slices, warm them in the toaster oven, and devour them as I’m driving up the ski hill.
In my Twice as Tasty column this week for the Flathead Beacon, I share a wintertime quick bread that packs a flavor punch from cranberries and orange. I usually buy at least two bags of cranberries as soon as I see them in stores and immediately freeze one with the berries whole and unwashed, since water causes the skins to blister. I can then make this bread on a whim, chopping still-frozen cranberries in a food processor.
Learn more about making quick bread and get the complete recipe for Cranberry-Orange Quick Bread in my column.
Twice as Tasty
When I first started sharing quick breads on the blog, I was inspired by Michael Ruhlman’s book Ratio to align my quick bread recipes—even ones I’d been making for years—to a standard baseline. It worked better than I had hoped, improving even favorite childhood quick bread recipes. So when I try a new quick bread now or throw one together from whatever’s in my freezer, I return to this master recipe.
Here are other quick bread recipes on the blog that riff on the basic ratios. You can find more quick breads—from coffee cakes to muffins to scones—in the recipe index.
Like the idea of cooking with ratios? Learn more in this blog post.
Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.