Baking Quick Breads Article -
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Baking Quick Breads

Discover the secrets to making moist, tender quick breads every time!

Year-round Favorites

Quick breads are always popular; blueberry muffins and zucchini bread in summer, pumpkin muffins in the fall, or coffeecakes and banana bread, well, any time!

Quick and Versatile

More versatile than most other baked goods, quick breads give you greater freedom to add ingredients (like nuts and dried fruit) and make substitutions.

To lower the fat, for example, you can substitute some of the oil with an equal amount of almost any fruit puree (applesauce, plum baby food, pumpkin puree, mashed bananas).

Soaking Dried Fruit

If you're adding dried fruit, try soaking it first. This will moisten the fruit, make it tender and juicy, and also preserve the bread's moisture.

To soak dried fruit, place it in a heatproof bowl and pour over just enough boiling water to cover. Let it soak about 15 minutes, then drain and add to the finished batter.

For added flavor, soak fruit in hot apple or orange juice--or soak it overnight in whiskey, rum, or brandy. Don't sprinkle dried fruit on top of quick bread before baking, as it will burn before the loaf is done.

    Glazing Quick Breads

    Glaze your baked quick breads for a nice finishing touch and burst of flavor. Make a simple mixture of confectioners' sugar and a little milk or fruit juice. Try orange and lemon juices, for their fragrant, tart zing; add curls of zest for extra color and flavor.

    Mixing the Batter

    The secret to moist, tender quick bread is in the mixing: use a gentle touch. Combine in a bowl the dry ingredients--flour, leavener, salt, and spices; sift them together or mix them thoroughly with a wire whisk. In another bowl, beat together the fat, sugar, and eggs in the order the recipe advises. Stir any other ingredients (fruit puree, flavorings, or extracts) into the wet ingredients. Only when each bowl of ingredients is mixed thoroughly should they be combined. When you are ready, pour the dry ingredients into the wet ones and fold them together gently. Do this part by hand rather than with a mixer. Add nuts and fruits; stir just until incorporated. Over-mixing will cause "tunnels"--holes where the air bubbles escaped--and will make the bread tough.


    Try these fixes to common problems:

    Bread sticks to pan. Unless you're using high-quality nonstick metal or silicone baking pans, you should always grease the pans before you pour in the batter. The best thing to use for greasing the pan is shortening, because its melting point is higher than any other kind of fat, which helps maintain a "shield" between pan and batter while the bread is baking. A high-quality cooking spray--one that won't bake on to your pans and discolor them--is also a fast, easy fix. You can also prevent sticking by removing the bread from the pan sooner: let the bread cool for at least twenty minutes in order to set (Bundt loaves should cool twice as long) before inverting the pan.

    There are big holes and "tunnels" in the bread, and/or the bread is tough. These problems are usually caused by over-mixing. See above, Mixing the Batter, about mixing technique.

    There's a big crack down the middle of the quick bread loaf. The crack on top happens when top of the loaf "sets" in the heat of the oven before the bread is finished rising. Don't worry--it's normal for quick breads. Drizzle the loaf with icing or dust with confectioners' sugar.

    My blueberry muffins look green! By reacting with the alkaline baking soda, the blueberries' pigments can turn green. Toss the berries with the flour mixture before combining the ingredients; the coating should help. If you're using frozen berries, don't thaw them before using them.

    The bread looks done on the outside but it's still raw in the middle. This is one of the most common quick bread problems, and it can be caused by a few different factors. The oven temperature could be too high. (Use an oven thermometer to check: they're cheap and available at most supermarkets.)

    Try lowering the oven temperature and/or putting a loose tent of foil over the top of the bread so it won't burn before the middle has time to catch up.

    Another cause of "raw center" syndrome could be using a different pan than the recipe calls for. One of the nice things about quick breads is that you can use the same batter to make muffins, mini loaves, jumbo loaves, or rounds. But each size requires different baking times--and some require different baking temperatures. The larger and thicker the loaf, the longer it's going to take to bake. If you're using a different size pan than your recipe calls for, adjust the baking time accordingly and check the bread often.

    Check out our complete collection of quick bread recipes.

      Aug. 6, 2009 10:16 pm
      Thank you so much for this. All to often when baking errors can be made that this information readily helps. I am looking into information on also making sure my cakes turn out super moist but done. I prefer scratch recipes and have an awesome Red Velvet cake recipe. Is it better to use cake flour or all purpose for starters? What are the secrets to a super moist cake everytime? THanks
      Aug. 11, 2009 11:48 am
      Hi Geniese. The main tip I can give you is to not over-bake your cakes! The type of cake you're baking matters, too: sponge cakes are meant to be dry, so they need to be soaked with a simple syrup (flavored or not) before serving. Chiffon cakes--cakes that use oil instead of butter--tend to be moister. Sugar is a tenderizer, and egg yolks make for a moister cake than egg whites, which can have a drying effect. The unhealthy truth? Lots of sugar and fat make for the moistest, tastiest cakes!
      Pat Przystup 
      Aug. 11, 2009 1:44 pm
      How do you stop the batter from rising up the sides of the pan while it's baking?
      Pat Przystup 
      Aug. 11, 2009 1:46 pm
      I'm making zucchini bread and sometimes it rises up the sides of the pan while the middle does not. I know I read somewhere how to prevent this, but----
      Aug. 12, 2009 8:52 pm
      Oh goodI can also use the quick breads to make more of varieties of muffins. I learned something new tonight.
      Aug. 13, 2009 8:09 am
      In all my years of baking I never stopped to think through the reasons for problems your tips have explained. I'm glad it's down in print now. I'll pass these on to my daughters and granddaughters. Thank you so much for this great site.
      Aug. 13, 2009 9:05 am
      The easiest way to keep any quick bread or cake from sticking to the pan is to line the bottom with parchment cut to fit. A light spray of oil before the parchment holds it in place and takes care of any bits that slip under the edge. When done, turn out and peel off. Voila! I keep a circle cut out of shirt cardboard in my cake pans to use as a template. Also, if you put parchment under biscuits and cookies you don't have to wash the sheet.
      Oct. 5, 2009 12:05 pm
      Once baked, how long will pumpkin bread stay fresh? I want to make the bread for Thanksgiving ahead of time, but I am not sure if it will still be fresh 4-5 days later.
      Oct. 6, 2009 7:41 am
      When I make my zucchini bread, the middle always collapses. Does it have anything to do with elevation? I am at 1,040 ft. What should I do to correct this problem?
      Oct. 12, 2009 9:11 am
      Can you use whole wheat flour in quick bread and do you have to adjust any other ingredients?
      Oct. 12, 2009 7:59 pm
      Oct. 13, 2009 8:28 pm
      add sour cream to make it moist
      Oct. 20, 2009 6:55 am
      can pancake/waffle mix be used to make a bread? I have a box of Trader Joe's pumpkin pancake mix and it has a great flavor. I'd like to make a pumpkin/cranberry bread with this mix. does anyone have a recipe?
      Lisa H 
      Oct. 21, 2009 11:54 am
      My tip for falling center is lowering your temp by a few degree's and extending your time. I live at 3,200 ft and my bake time for a loaf is about 5-15 minutes longer depending on the moisture level of the recipe. Always test with cake tester in center also for doneness. Zucchini also has a lot of extra moisture sometimes so you can squeeze some of it out using cheesecloth. Banana bread moistness- My rule of thumb for moist is using VERY ripe bananas.
      Oct. 21, 2009 12:07 pm
      You can freeze quick breads without problem. I frequently make 8 small loaves, wrap them in plastic wrap, put them in ziplock bags and stack them in the freezer. They make great gifts.
      Oct. 26, 2009 8:53 am
      I just think you folks are wonderful to take so much time and energy to help us housewives whose job it is to shine in the eyes of our hubbies, friends & family members. It is so wonderful when friends and family compliment us on our 'goodies' and your tips are what do it! Thank you!!
      Oct. 31, 2009 1:46 pm
      To the person who wanted to know about the TJ pumpkin pancake mix. I used mine today to make muffins and worked out well. I added one egg, 1/4 of unsweetened apple sauce, and 2/3 cup of rice milk. In the first batch, I added sliced almonds. In the second batch I added honey to give it more sweetness. Both came out just fine. You can use oil instead of apple sauce and real milk instead of rice milk...but I just opted for the healthier version. The entire box makes 2 batches of 12 muffins...
      Nov. 23, 2009 4:45 am
      What brand cooking spray will not stick to and ruin baking pans??Thanks!
      Dec. 11, 2009 2:36 pm
      Denise: I have used 100% whole wheat flour in quick breads before and it usually works. If I have problems, it is usually for other reasons. However, something I read said to use half whole wheat and half all-purpose. (This ratio does seem to work better than all whole, but if you want to use all whole, go for it.)
      Dec. 12, 2009 12:10 am
      How do I adjust the time when baking mini loaves of pumpkin apple streusel rather than muffins? Thanks.
      Dec. 13, 2009 10:28 pm
      i just finsihed making banana chocolate bread, it made two loafs. one of the pans was a non stick, and the other was a ceramic pan. both of the loafs burnt around the edges ( the part baking inside of the pan). any tips? this is very upseting.
      Dec. 21, 2009 10:00 am
      Every year I make persimmon bread and have used several recipes. Some years, within a day or so, all the pulp has migrated to the center of the bread leaving it soggy and the ends dry. It's not underbaking because if it's eaten within a day, it's fine. Any suggestions?
      Dec. 23, 2009 12:25 pm
      Help! I make a great apple cake in loaves to give to friend's and freeze for myself,but after unwrapping [foil,saran etc.] the top is no longer crunchy but moist. How can I prevent this? Thanks Rita
      Jan. 3, 2010 10:26 pm
      I am always baking quick breads and I find that I mostly have problems with banana quick breads. Although it tests done but the texture is gooey. Wonder why is that so?
      Jan. 10, 2010 5:26 pm
      i make banana bread in my bread maker and the outside burns on me too. bread is moist and tasty but have to cut off all around it. help! anyone know why it burns???
      Mar. 1, 2010 4:57 am
      Ladybugmarie, I don't know if you are still reading about persimmon cakes, but I would advise (as per quick bread advice) that you blend your pulp along with all the liquid items thoroughly. The pulp itself is dense and wet, and is the last thing to heat up and bake, which is why it gets pushed to the centre (also the last place to heat up and bake). Now I want to know where you get pulpy persimmons - all the ones here are crisp until they ripen - all bruised up!
      Mar. 13, 2010 12:49 am
      I had the same problem. I was just wondering what temperature and how long are you baking your bread. My Mom always made the most amazing banana bread and when I told her about how gooey my bread was inside, she told me her secret. I compared several recipes, and the most important difference was the temperature and length of time it is baked. Now,I bake mine at 325 degrees for 1 hour, 15 minutes. Sometimes I need to leave it in for an extra 15 minutes. I just use the toothpick test and go by that. I hope that helps you.
      Mar. 28, 2010 3:18 am
      I am new in baking bread. I had problem with my bread dough from bread machine. The dough came out was liquid and bubble. Anything i have done wrong in the steps? Is the egg and butter straight from the fridge cause the problem?
      Mar. 31, 2010 8:24 pm
      Does anyone know if there is a site for commercial baking recipes that say might have larger batches and even cost per unit?
      Apr. 10, 2010 11:34 am
      all these recipies look sooooo tempting....have to try them all soon.
      May 5, 2010 1:34 pm
      Ally, I think you might have the right hunch about cold butter & eggs (unless called for) being your problem; in most of my bread machine recipes, they call for softened butter & room temperature eggs and my dough comes out fine. Try this and I think you will have better luck.
      May 10, 2010 7:25 am
      Yep, Linda54494, the easiest way to make muffins is to just mix up a quick bread batter and pour it into muffin tins instead of a loaf pan. Also, despite with the article's author says, it really isn't necessary to mix a quick bread's ingredients in separate bowls before combining them (that's just another bowl to wash). I've never done that, and my quick breads come out great. I recently had a quick bread emergency. My oven died just as I was making a quick bread. So, as I was kind of desperate, I started thinking, and came up with the idea of trying my bread machine. So, I whipped up another batter, poured it into my bread machine's pan (remove the kneading blade before pouring), chose the "Bake Only" cycle, set the temperature and time, and voila! A perfectly-baked loaf! My bread machine WAS on the market, but not any more!
      May 10, 2010 7:39 am
      Zoebear, next time you make banana bread, try using one-quarter cup of sour cream.
      May 16, 2010 5:31 pm
      Quick breads are among my favorite things to bake. They are always moist tasty and good served cold or warmed.We would just as soon have them for dessert.Yummy!
      May 27, 2010 3:13 pm
      Thankyou Linda A
      Jun. 5, 2010 5:52 am
      After reading all the posts, I have taken some of the solutions to heart. Soak the dried fruit before adding to the bread, and adding sour cream, as both promote moistness. Glaze the bread after baking, and leave in pan for twenty minutes before removing. Great advice and help.
      Jul. 6, 2010 8:33 pm
      Ettamae - For commercial use cost per unit has to be done at the local area as cost vary greatly depending on locations. There are some recipe books for commercial establishments, but I would suggest that if you are a "life" member of this site you could increase the quantities of some decent recipes found here and tweak them for commercial use. That is what would make a decent bakery into a spectacular operation is the introduction of something that is above and beyond the "staus quo". Unfortunately in most commercial cook books you will only find the status takes trial and error to find the perfect essence to hang your reputation on.
      Jul. 20, 2010 9:02 pm
      wonderful advice thanks everyone
      Aug. 18, 2010 12:25 pm
      I like to freeze quick breads, but when I thraw them the bottoms are usually extra moist or soggy. Any advice on how to prevent this?
      Ma's Diner 
      Aug. 19, 2010 4:54 am
      Love these newsletters! I get a lot of junk "mail" but opening these is like getting a gift. Thank you.
      Oct. 14, 2010 10:49 am
      Joquilter: Usually the problem with soggy bread after freezing is that it is still warm when you wrap it up. What I do is wrap up bread in thin cloth, then I wrap in plastic wrap or tin foil, then refrigerate until its cold, then I unwrap it and replace the cloth with a dry one and rewrap with plastic or tin foil and freeze. Hope this helps you.
      Tommie Jo 
      Oct. 14, 2010 1:12 pm
      Before finding this site I was sure I was the only one who had trouble making banana bread or other quick breads--so I began searching for other recipes to try, found a Banana Zucchini bread that turned out wonderful. I have loved reading the "fix it better" comments from those who have tried and won!
      Oct. 19, 2010 9:39 am
      Hi all. This is my first time posting here, I just found this site. I really like the recipes & all the different hints also. I was looking at Caley's Classic Zucchini Bread Recipe & I have a Zucchini Bread recipe close to this and wanted to share it for you to try! This is the only one that I have seen that has Ground Ginger in it and I think it adds alot of flavor. Give it a try with these increased ingredients and added Ginger, I bet you won't be disappointed! I don't put any nuts in my breads as family prefers it without them. ENJOY! Increase: 3 tsp Vanilla - 3 cups Flour - 1 tsp Baking Powder - 3 tsp Cinnamon ADD: 1 tsp Ground Ginger
      Oct. 19, 2010 9:57 am
      The best hint I have read lately on making quick breads is to grease & flour ONLY the bottom of the pan!!Just make sure to do the corners also so they won't stick.(I grease UP the corners just little) I have always done sides too until Now. I always had the sides rise and fall, making my loafs look not so pretty. It works Great this way. All you have to do is run a dull knife or pastry spatala arounds the sides to unstick from pan, it works good. I use nonstick pans & silver ones both & this works Great on both. I tried this for the first time the other day & my banana bread loaves came out perfectly with No falling sides. : )
      Nov. 9, 2010 9:31 pm
      Brain cancer is terrible!! It has really been a challenge to bae like I used to..."I just can't remember the smallest little things..."Lie how full do I fill the pan's when making banana bread?" Sounds ridiculas, I know, but I'm making small little pans, then I take them to dr. appointments and give them to dr. or my favorite receptionist or nurse...but I just can't remember how full to make the
      Nov. 13, 2010 5:53 pm
      Can anyone tell me why my pumpkin bread gets white spots on it after it is cooked?? I use libbys raw pumpkin mix, follow the directions exactly, they start to appear sometimes when they are baking in the oven. I bake alot everyday and love the recipe. But it looks like its old when it's not. Help please!!
      Jan. 24, 2011 7:54 pm
      Ziggy, to prevent those little white spots I found that when I add each egg, I add a Tbs of the flour mixture at the same time. This seems to prevent the spots for me.
      Jan. 30, 2011 8:35 pm
      "You can also prevent sticking by removing the bread from the pan sooner...". No, no, no!!! This is SO NOT TRUE!! Believe me, I speak from personal experience on that! The longer you keep it in the pan before removing it, the better.
      Mar. 3, 2011 10:35 am
      Great tips
      Mar. 31, 2011 2:23 am
      re. sticking in tins. I use cookasheets cut to size of tins. Reusable, washable, and NON STICK. Healthier as no fat needed to grease tins.
      May 30, 2011 7:11 am
      I have been making my banana bread for acouple months now and its always the same result. The edges are darken (not that burnt) and the bottom doesnt seem to be cooked the whole way through(or it looks like it settled). Im not sure what I'm doing wrong. Tried moving the rack, adjusting the temp., not putting as much in the loaf pan and it still comes out the same... Could anyone give me any pointers?
      Mr. Mom 
      Jun. 13, 2011 1:41 pm
      My family loves more brown than white, more explosive fruit flavor and lower fat quick breads. So I have modified a heart smart recipe that already had 50/50 whole wheat to all purpose white flours and low fat yogurt and vegetable oil instead of butter by folding in cooked seven grain oatmeal porridge, stewed rhubarb and fresh sliced strawberries into the wet ingredients before folding in the dry. The kids then demand it be undercooked by 10 minutes or so to make a bread pudding texture that is incredibly moist, chewy and exploding in flavors.
      Jun. 19, 2011 11:25 am
      Years ago I started putting my loaf pans on top of insulated cookie sheets (I preheat cookie sheet in oven prior to putting loaf pans on top)and baking as directed. Slows down the over baking on outside of pan. I do this for other pans too. Insulated loaf pans are a good investment too.
      Jun. 19, 2011 11:27 am
      Another bakers trick is to wrap sides of pans with wet strips of towel. You can also buy insulated strips to place around pans. This slows down over baking and browning too.
      Jul. 9, 2011 5:41 pm
      while i'm baking a lemon poppyseed muffin which requires yogurt, my muffins did not rise. i had tried it twice but it still had the same result. is it because of the overmixing? or the amount of yogurt that i used?
      Jul. 10, 2011 3:35 pm
      Just adapted a Banana bread recipe-Added 50/50 white/WW flour instead of the WW it just required. It was a healthy recipe but tasteless. I added lemon juice, cinnamon, vanilla, coconut extract and nutmeg. Added oats and nuts. Turned out full of flavor but heavy and sat in your stomach! What could have made it lighter? More white flour/cake flour/baking powder/just egg whites? I will stick to normal banana bread recipes from now on!
      Aug. 11, 2011 2:55 am
      Does anyone know how to make home made bread soft like the bread bought in the stores?
      Aug. 11, 2011 8:04 am
      Sticking breads (especially muffins!!!) used to be an issue at my house. Then we discovered parchment paper! It might take a little extra time to line a pan rather than grease it, but sticking is no longer an issue! *FYI: watch though, it can change the exterior texture. If you line the entire loaf pan for, say, a banana bread with oil in it, the edges don't crisp up the same. Try just lining the bottom of the pan if this bothers you.
      Aug. 11, 2011 5:45 pm
      I'm making some banana nut bread for a gift basket. I need to make it 2-3 days ahead of time. I've read freezing quick bread is ok... But I'm nervous it won't taste fresh after thawing. Since it's only a few days should I just wrap it real good or go through freezing and thawing it? I've never tried freezing it. Any suggestions? Thanks!!
      Aug. 12, 2011 6:41 am
      Honesty, I'm not a fan of parchment paper myself. I prefer to use non-stick baking sprays, my personal favorite being Baker's Joy. Another poster here mentioned about her apple cake getting mushy. The only thing I can think of that might be her problem is that she used apples with too high a moisture content, like maybe Macintosh. In my experience, the only thing Macs are good for is snacking, baked apples, and applesauce. They don't hold up well in baking because their moisture content is too high. For baking, Granny Smiths are good, as are some of the newer varieties like Braeburn, Fuji, Gala, and Honeycrisp. Yes, the easiest way to make muffins is to mix up a quick bread batter. I like baking my quick bread loaves, though, in my bread machine which has a "Bake Only" cycle. I like the size and shape of the loaf that comes out of the machine's pan, and the bread machine is more economical than the oven because it doesn't use as much electricity. Also, in the summer, the bread ma
      Aug. 13, 2011 12:34 am
      I need help! I was recently diagnosed with an illness where I have to avoid sodium (baking powder/baking soda/salt), fats (butter, oil) and excessive amounts of protein. Is there anyway to bake quick bread, muffins or cakes of any kind without these ingredients? Please help. I'm really craving something sweet and baked.
      Aug. 23, 2011 3:46 pm
      What would make my zucchini bread so dry? I used an old family recipe but replaced the flour with a gluten free mix that usually works for me. I added another teaspoon of xanthan gum. I compared my recipe to another and they were similar. Should I have left out the xanthan gum?
      Aug. 27, 2011 10:20 am
      I have a zucchini recipe i have used for 30 yrs. Tried everything i could think of but bread still sinks in middle.everything is fresh. pans the same. oven temp is ok.add dry to wet. if i cook it a little longer it helps a little, but then the bottom sticks. any ideas?
      Sep. 10, 2011 8:11 am
      I made banana nut bread & I thought it was done but I had under-baked it. I know now that my oven was too hot & that the bread needed to be baked longer. I'd like to know if there is an "after the fact" way to fix an under-baked quick bread. I didn't realize my mistake until the following morning. Can it still be returned to the oven for additional baking time? Should I wrap the loves in foil first (the loaves are already very brown)?
      Oct. 26, 2011 7:00 am
      I like baking my quick breads in my bread machine because I like the shape of the loaf my breadmaker's pan makes. I also think you get more consistently reliable baking results when baking quick breads in a bread machine because the heat tends to be more evenly distributed than in some ovens. I realize that not everyone has a bread machine, but if you do, and it has a "Bake Only" or similar cycle, give it a try, if you haven't already. Maybe that could be an answer to done on the outside; raw on the inside.
      Nov. 13, 2011 8:07 am
      To save time, every time I bake, instead of greasing and flouring the pans I make a mixture of equal amounts of oil and flour in a jar and shake jar to combine. This mixture can be stored in your cabinets for months, because there is nothing in it to spoil. When I bake. I just shake the jar to combine flour and oil because it will separate sitting on shelf, and I use a pastry brush to coat my pans. Works every time and whatever I bake releases from the pans very easily. I use it for cakes and breads. I never tried it for cookies.
      Dec. 4, 2011 5:52 pm
      How do you adjust the cooking time from a full loaf pan to three (3) small loaf pans? (Cranberry Orange Nut Bread to be specific)
      Dec. 14, 2011 1:41 pm
      Gale If you google baking pan comparison or similar wording there are several sites with very good charts for every pan imagineable. Very handy to stash is your recipe file.
      Dec. 17, 2011 6:14 am
      The crack in my banana bread is closer to the side instead of the middle. Why? I bought new baking powder. The bread still taste good just thought that it was strange that for years it was in the middle and now it is not.
      Dec. 18, 2011 9:01 am
      my breads tend to get brown too fast and bananna bread is always raw in middle?????
      Jan. 10, 2012 3:50 pm
      To prevent quick breads from sticking to pan I have used a tip shared by a baker friend of mine many years ago. I oil only the bottom of the loaf pan, making sure to get those corners, set the loaf pan on a wire rack to cool for 15 minutes then run a knife around edges of pan all the way to bottom and GENTLY moved the knife around a bit to loosen bottom edge of bread. Turn the pan over and smack the bottom with my hand and then remove the pan. Sometimes I have to smack 2 or 3 times, but this has never failed me yet.
      Feb. 9, 2012 2:43 am
      Had to add my 2 cents. 8) Bananas so black you don't wanna touch 'em, lots of extracts (butter, maple, vanilla, banana, hint of orange) a little more oil than is called for, leave shortning ALONE--it's poison--use lard, paint them with melted BUTTER--not margerine-again it's poison, wrap the loaves in waxed paper as soon as you can handle them without burning your fingers (why is it called WAX paper-it's not MADE of wax?) and quick get them into ziploc bags-the steam coming from them reabsorbs into the hard crust and makes it very moist AND tender. What else, oh--molasses can be faked--use instant coffee-a little goes a long way. Glass pans cook hotter than metal ones. If you're using glass pans lower your oven temp about 25 degrees. Toothpick test them first to see if they're done before you take them out. Always cook more than 2. Throw in some WHOLE walnuts, and put it on top too if you're not allergic, it makes them SO GOOD. Prepare to get fat. 8)
      Feb. 9, 2012 2:45 am
      Paint with butter AFTER you take them out of the oven and paint them heavy!--sorry. Needed to clarify. Hey! It's banana bread--not health food.
      Feb. 28, 2012 8:08 am
      I found out from a baker last year that yeast bread should reach 190 degrees F to be done. Is there a temp for quick breads to be done?
      Mar. 4, 2012 9:22 pm
      I live in japan and have the choice of baking in a toaster over or a convection/microwave. Seems that cookies are fine in the toaster oven but anything bigger and the top gets burned. How do I adjust the temperature? Do I also adjust the time? Most of the settings I see for convection ovens are real american size ovens.
      May 3, 2012 4:34 pm
      well im in fiji and i really love cooking specially baking cakes and pizza god i love this
      Jul. 23, 2012 6:11 pm
      how do you stop the curling of the corners of the bread while its baking.
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