Quick bread batters and loaves

Baking Tips For Quick Bread Loaves

Serving Quick Bread Loaves
Serve quick breads at room temperature or warmed up. To warm up, wrap in:

Trouble-shooting quick bread loaves
This happened: Because of this: This happened: Because of this:
Smooth crust

Batter mixed too much.

Tunnels and holes

Batter mixed too much.

Low volume

Pan too large.
Not baked immediately after mixing batter.
Oven too hot or baked too long.

Peaked and wide cracks

Batter mixed too much.
Pan too small.
Oven too hot.

Dry, cumbly

Too much flour in batter.
Oven too hot or baked too long.

Unevenly browned

Pan not in middle of oven.
Too many pans in oven.
Uneven heat in oven.

Center crack wet

Not baked long enough.
Oven not hot enough.

Soggy

Baked bread wrapped before completely cool.
Not baked long enough.

Dipped center (fallen)

Not baked long enough.
Oven not hot enough.

For a printer-friendly version of this chart, click on the icon to download.
Note: Must have Acrobat Reader.

Back to top

 

©Copyright (2002) Purdue University, West Lafayette, Indiana, 47907. All Rights Reserved.