I'm using an 8x4 dark metal pan to bake all sorts of quickbreads, like banana bread, pound cake, and zucchini bread. The bottom and edges where the bread contacts the pan gets too dark and crusty, but the top is not burning. I line the pan with parchment paper and have sometimes greased it and sometimes not.
Any firm answer on if the issue resides with the oven temperature, pan type, or other source?
How do I get an even bake throughout?
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