Doughy or Underdone
Here are some helpful solutions for the common causes:
- Baking times may need to be adjusted when substituting pans. The best test to determine doneness is insert a wooden pick in the center of the quick bread before removing the pan from the oven. If it comes out clean or with a few moist crumbs clinging to the pick, the quick bread is done.
- Insulated baking pans are made with two sheets of aluminum with an air pocket sealed between them. Try baking the quick bread longer than called for in your recipe. Realize that most published recipes are not developed using insulated pans.
Underbaked and framework of cells not set firmly enough to support the height and weight of the quick bread
- The quick bread was most likely undercooked.
- Check the oven temperature to see that it matches the temperature set on the oven dial. Oven thermostats 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.