Follow these guidelines for a delicious and foolproof quick bread every time:
- Use the loaf pan size specified in the recipe.
- To bake loaves with gently rounded tops and no “lipping” at the edges, spray or grease only the bottoms of loaf pans.
- Measure ingredients carefully to avoid coarse or crumbly texture and dryness.
- Chop or shred fruits, vegetables, and nuts before starting the batter so that batter does not stiffen.
- Keep the loaf light and allow heat to bake the bread all the way through by using the amount of fruits and/or vegetables specified in the recipe.
- Mix quick breads easily by hand with a wooden spoon or spatula. Most recipes don’t require an electric mixer.
- Lengthwise cracks are okay along the top of the bread.
- Cool quick bread completely before slicing. Cutting while warm causes crumbling. For easiest cutting, store bread, tightly covered, for 24 hours.
- Use a sharp, thin-bladed knife and a light sawing motion to cut cleanly through the loaf.
- After cooling, wrap loaves tightly and store in the refrigerator for up to one week or in the freezer for up to 3 months