Always remember to avoid mixing the batter too much. Stir until the dry ingredients are just moistened; the batter will be lumpy. If you over mix, the baked product will be tough and have tunnels throughout.
If the texture of your bread is soggy and the middle has sunk, it means there was too much liquid in proportion to the dry ingredients, insufficient leavening, the batter stood too long before baking, or it's underdone. A coarse texture indicates too much fat and leavening. Too much sugar will give you a thick, dark brown crust. Too much leavening will result in a bitter (baking powder) or soapy (baking soda) aftertaste.
Unlike other quick breads that are best served warm from the oven, nut breads actually improve with age. Store them overnight before slicing so the flavors mellow and the slices are easier to cut.
Check nut breads 10 to 15 minutes before baking is finished, and cover lightly with foil if they are browning too quickly. A crack down the top of a loaf is typical of nut breads and shows that the batter has expanded properly.
Store them in the refrigerator up to 1 week. To freeze up to 3 months, place completely cooled loaves in freezer containers or bags. Thaw the wrapped loaves overnight in the refrigerator.
- After adding the liquid mixture to the flour mixture, stir the ingredients just till they are moistened. If you stir out all the lumps, your loaves will have peaks, tunnels and a tough texture.
- Avoid getting rims around the edges of quick bread loaves by greasing the baking pans on the bottom and only 1/2 inch up the sides.
- Check the bread 10 to 15 minutes before the baking time is completed. Cover with foil if it is browning too fast.
- Quick breads are done when a wooden toothpick inserted near the center of the loaf comes out clean.
- Don't consider your quick bread loaf a failure if it has a crack on top. This is characteristic of quick breads.