When baking quick bread loaves or coffeecakes, follow recipe directions for greasing the pan. Some batters rise better when only the bottom of the pan is greased or lightly sprayed with no-stick cooking spray; other recipes need to bake in a pan that is greased or sprayed on the bottom and all four sides.
Most pans should be filled no more than two-thirds full to allow room for the bread to rise during baking. Spread the batter evenly in the pan using a spatula, knife or the back of a spoon.
Baking and Testing for Doneness
- Bake quick breads in the center of a preheated oven. Quick bread loaves and coffeecakes require a moderate oven. Most bake at 350°F to 375°F, but follow recipe directions. When baking more than one pan at a time, allow enough room around each pan, and between pans and the sides of the oven, for the heat to circulate.
- To test for doneness, insert a wooden pick into center of the loaf or coffeecake. If the pick comes out clean or with a few moist crumbs clinging to it, the quick bread is done. Follow directions to determine doneness.
- Quick bread loaves will usually rise about the edge of the pan and the top will crack. The streak of batter visible through the crack will appear dry and the bread will pull away slightly from the sides of the pan when it is done.