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 to make Cranberry-Orange Quick Bread