Top Baking Tips for Quick Breads

Why Is My Bread Still Raw?

The bread looks done on the outside but it’s still raw in the middle of the loaf. This is one of the most common quick bread problems, and it can be caused by a few different factors. The oven temperature could be too high. You can remedy this by buying an oven thermometer to check if you think this might be the issue.  They’re cheap and available at most supermarkets.

• Try lowering the oven temperature and/or putting a loose tent of foil over the top of the bread so it won’t burn before the middle, so the middle has time to catch up.
• Another cause of raw issues, could be caused by using a bigger or different pan than the recipe calls for. You can use the same batter to make muffins, mini loaves, jumbo loaves, or round cake loaves.  But each different size requires different baking times and some require different baking temperatures.
• The larger and thicker the loaf, the longer it’s going to take to bake. If you’re using a different size pan than your recipe calls for, adjust the baking time accordingly and keep checking  the bread often.
• Use a toothpick by poking it in the center of the bread, and if it comes out clean, the bread is done.  It can be deceiving by just looking at it, assuming it ‘s done, so the toothpick method is a popular one to use.
• If the texture of your bread is soggy and the middle has sunk, it means there was too much liquid in proportion to the dry ingredients, insufficient leavening, the batter stood too long before baking, or it’s underdone.
• One of the most important reasons your bread is raw, is you didn’t bake it long enough.  It looked done, but then when you took it out of the oven, it deflated.  I prefer to test the bread by taking my index finger and lightly touching the top most center of the bread.  If it’s springy, it’s done.  If it deflates any little bit, bake it a few minutes more!

Why is my Bread Dry or Crumbly? 

Too little liquid, too much flour, over-mixing and baked too high of a temperature are all reasons your bread could be dry.

• Keep baked goods in an airtight container on the counter or in the fridge. Or wrap individually in plastic wrap, place all in a zip-top bag, and freeze up to one month.
• For fast thawing, you can do so in microwave for 10 to 30 seconds, and for normal thawing approximately 1 & 1/2 hours. Drizzle with glaze while bread is still warm to seal the bread is another way to keep bread from drying out.
• If your bread is dry, you could try mixing a sugared water solution (1:2 ration of 1 cup sugar to 2 cups water) and put the mix in a spray bottle. Poke a few holes in your baked bread and lightly mist the cake with the sugar water mixture. Allow the mist to soak in and repeat as necessary. Don’t mist heavy or your cake will become soggy. You could always go for flavored citrus syrup, a liquor based syrup or add a glaze or frosting to seal in the deal.
• And, as weird as it sounds, you can put your hot bread or cake loaf into the freezer for 30 minutes.  It helps it condense and gives it a tender, super, moist texture. So, after the bread is removed from the oven, remove the bread from the pan and then place both bread  and the pan it was baked in (with some parchment paper between the bread and pan for removing easily)  Place on a rack and then transfer to the freezer.

More Quick Breads Baking Tips

• A coarse texture indicates there is too much fat and leavening in your recipe.
• Adding too much sugar will give you a thick, dark brown crust on your bread.  
• Adding too much leavening ingredients like baking powder or baking soda can make your baked goods taste bitter or soapy.
• Loaf cakes can sometimes be challenging because they could get too brown on top before they’re cooked through.  To troubleshoot, turn the oven down 25°F and cover the top with a piece of foil or foil tent, or move the cake one rack lower in the oven. Then, watch it carefully until the timer you had it set for, goes off, testing every five minutes or so.
• Without a properly preheated oven, bread will bake inconsistently. The exterior will cook faster than the middle, leaving you with an unattractive, gummy center and a scorched crust. To avoid this scenario, it’s important to start preheating your oven at least 10 minutes before baking.
• Making sure that the batter is in the oven fast enough is key to getting the perfect finished product. Heating the batter too slowly can cause it to lose texture, rising capabilities, and flavor. All of this can lead to a subpar end result.
• For the perfect quick bread, it’s essential to place your oven racks at the right height. Your oven racks should be positioned in the middle of your oven, and no higher than two-thirds of the way up. This will give your loaf ample room to rise while preventing the top from burning. It’s also important to remember that the size of your oven rack will determine the amount of distance between it and the heating elements. If you use a large baking pan, make sure your oven racks provide enough clearance to accommodate it.

How to Make a Recipe for a Basic Quick Bread 

For a basic quick bread, use this ratio: 2 parts flour, 2 parts liquid, 1 part egg, and 1 part butter or oil. That’s all you need!

This ratio accounts for the necessary ingredients needed for a basic quick bread. But when you look at a quick bread recipe, it might not look as clear-cut as the ratio above because:

• Leavening is assumed in baking. The leaveners are accounted for in the flour (with 4 ounces of flour to 1 teaspoon baking powder).
• Extras like spices are completely optional and therefore not counted in the ratio.
• Sugar is necessary, but the amount of sugar in many recipes doesn’t necessary affect the final outcome, therefore it is not a part of the ratio. Sugar is often mixed in with the wet ingredients to prevent further gluten formation, but is not considered a wet ingredient.

3 Types of {Dry : Liquid} Batter Ratios that Work Well With Quick Breads 

1. Drop Batter: This batter has a {dry:liquid} ratio of 3:1, resulting in a moist, but fluffy baked good.
2. Pour Batter: This type of batter has a {dry:liquid} ratio of 1:1. Because there is so much liquid in this type of batter, the result will be very moist and dense.
3. Stiff Dough: This batter has a {dry:liquid} ratio of 7:1,  resulting in a very light and fluffy baked good.

I know these Quick Breads Baking Tips have helped me tremendously over the years!  If you have any baking tips, please feel free to post them for others!  I’d love to hear them!

Just in case you need some help with loaf pans…you’re welcome!

20 Smashing Pumpkin Breads for Fall!

Making quick breads doesn’t have to be an arduous task! With the right ingredients and tools, plus some practice, you can make delicious, fluffy quick breads with ease.

Start by using individual spices to create a flavorful loaf, combine your wet and dry ingredients separately, use a light touch when mixing, and let the batter rest before baking.

You can also bake your quick breads in extra-special ways, like in a Bundt pan or as muffins as well. Quick breads are a fun and creative baking project for everyone.  So take the opportunity to get creative and try out different recipes and baking methods to make your own delicious quick breads.  Let’s Bake!

Check out all the Quick Breads!  YUM!