Problems When Baking Quick Breads

1. 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, and therefore maintains a "shield" between the pan and the 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.

2. There are big holes and "tunnels" in the bread, and/or the bread is tough. These problems are usually caused by over-mixing.

3. 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.

4. 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.

5. 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. (Invest in an oven thermometer: 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 the "raw center" problem: using a different pan that 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. via