Quick Breads

Hard Crust

Here are some helpful solutions for the common causes:

Oven too hot

SOLUTION

Baking quick breads at too high temperatures can cause a hard outside crust. Most quick breads bake in a moderate oven (350°F to 375°F).
Double check your recipe to see the temperature they recommend.
Oven thermostats can vary over time, requiring adjustments by the baker or calibration by a professional. To insure the correct temperature each time you bake, always use an oven thermometer. Check the oven temperature to see that it matches the temperature set on the oven dial. Adjust the oven dial up or down to correct the oven temperature.

Dark baking pans absorb more heat and transfer it to the quick bread

SOLUTION

Dark pans absorb more heat and transfer it to the quick bread. Reduce oven temperature by 25°F, OR use a light-colored shiny aluminum baking pan.

Glass conducts heat more than metal

SOLUTION

Glass conducts heat more than metal. Reduce oven temperature by 25°F, OR use a light-colored shiny aluminum baking pan.

Moisture evaporates quickly at high altitudes

SOLUTION

At high altitudes, baked goods dry out quickly. Ten minutes before minimum baking time indicated in recipe, insert a wooden pick into the center of the bread loaf or coffeecake. If it has just a few moist crumbs clinging to it, the quick bread is done. Wrap the quick bread as soon as it has cooled completely. Learn more about High-Altitude Baking.