When I add fresh fruit to quick breads, they are gummy in the middle.
I love making quick breads and most of the time I have no problems. Its just when I add either fresh or frozen fruit. I cannot get the middle of the bread to bake. It just stays gummy. My over temp is 350 degrees. I have a oven thermometer and that is all good. The bread looks done, its raised and cracked. Even when I do the knife test there is no dough on the knife? I have made this recipe without fruit and its wonderful. It says I can add 1 1/2 cups of fresh chopped apple and when I do I end up with a beautiful on the outside and a gummy mess in the middle. Anyone had this issue?