The top crust is the first part to set up. Ironically, with dense quick breads such a banana or pumpkin, they tend to achieve doneness just minutes before the top crust burns. Use a very long toothpick or skewer to test for doneness at the very center before removing your breads from the oven. Just because a timer goes off doesn't necessarily mean anything. Baking times are not cast in stone. Always test for doneness.
Do you mean the outside is overbaked? If so, your oven may have been to hot. I like cooking quick breads at 325f. Even lower if you are using a glass pan.
Baking times can vary based on a number of conditions. Quick breads will be cooked through when the internal temperature reaches 195-200 degrees. Use an instant thermometer-its foolproof.
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