Tips For Trouble-Shooting Quick Loaves

Soggy Texture With A Sunken Middle:

      -Too much liquid in proportion to the dry ingredients in the recipe
      -Too little total leavening or leavenings not potent
      -Batter left too long before baking

Crack Along The Center Of The Top Surface:

      -Characteristic of a good quick loaf, indicating expansion during baking
      -To eliminate the crack, let the batter rise slightly at room temperature for 20 minutes before baking

Coarse, Crumbly Texture:

      -Too much fat in proportion to the other ingredients in the recipe
      -Too much leavening

Greasy With Crisp Edges:

      -Too much fat in proportion to the other ingredients

Thick, Porous, And Overly Browned Crust:

      -Too much sugar in proportion to the other ingredients
      -Oven temperature too high

Tough-Textured:

      -Over handling of the batter during the mixing
      -Oven temperature too high

Bitter Or Soapy Aftertaste:

      -Too much baking powder or baking soda