Overcooked quick breads?

Question

I am having a hard time getting my quick breads to look nice and golden and not overly dark and crispy around the edges. I bake in glass and was told to lower my temp by 25 degrees. I have done this but am still dealing with this problem. I have tried not filling the pan quite so much but I like my loaves to be a bit higer and not so flat. What can I do to remedy this problem?

Answer 1

***Do you have an oven thermometer to make sure you’re oven is at the right temperature? You may want to just pick up some cheap aluminum pans and cook in them, you could give them away pan and all.

Answer 2

STRAWBERRY NUT BREAD

1 16-oz. bag frozen strawberries, thawed & drained
2 cups granulated sugar
1-¼ cups oil
2 large eggs
3 cups flour
3 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup coarsely-chopped walnuts

Preheat oven to 350 degrees F. Grease bottoms only of two 9” loaf pans & set pans aside. Slightly mash berries; set aside. In large bowl, mix sugar & oil. Stir in berries until well mixed. Stir in eggs until well blended. Stir in remaining ingredients, except walnuts., just until moistened. Gently stir in walnuts. Turn into prepared pans & bake for 60 to 70 minutes, or until done. Cool for 10 minutes in pans. Transfer to wire racks & cool completely. Wrap tightly in plastic wrap. Store at room temperature for up to four days or refrigerate for up to 10 days

Yield: 2 Loaves

Answer 3

Do not use disposable pans, they add to problems. Switch from glass to regular loaf pans, dark and heavy. If this does not work, seek advice from a cooking site.

Answer 4

You may be overcooking them (for too long a time). Or, you may have a recipe w/ lots of sugar in it, which tends to make baked products brown faster. Maybe find a new recipe w/ less sugar.