Baking: Help with Quick Breads

If you haven't changed the flour you are using (some have less gluten and don't form the bonds to give the bread structure) it could be a few things that are likely either related to the particulars of the way heat circulates in your oven or the humidity in your home.

Try giving your breads a few more minutes (10 or even more) in the oven to fully cook the center of the bread and reduce the moisture content. If it retains too much moisture then the bread will fall as it cools. The outside might get a bit crisper, but that will soften once it's out of the oven and the moisture balances in the loaf.

Also, if you don't turn your breads in the oven, give that a try. I'm baking in a relatively new ('90's) oven that just doesn't heat as evenly as my old 1950's model and find that I do need to turn about 1/3 way into baking for even cooking.

If those approaches don't solve the problem, see how the bread reacts if you let it cool up to 20-mins in the loaf pan. If its still falling, then there's definitely too much moisture in the loaf. Another solution is to make slightly smaller loaves that bake more evenly -- this is a viable solution when you're battling with high humidity and uneven baking temperatures.

Good luck!

Hi V.. If you know that you are following the recipe acurately and are using baking powder/soda that has been purchased in the past 6 months, the oven is probably the culprit. Invest in an oven thermometer and measure the actual temperature in your oven. My guess is that the oven is not getting as hot as you are setting it, which means that the bread is not getting fully done before you take it out.

If you find that the oven is not heating as it should, you can probably adjust that by following the directions in the owner's manual that came with the oven. If you don't have the owner's manual you can try to find it online by going to the website of the manufacturer. Or...just play with the settings until the oven thermometer gets to the temperature that you need for whatever you are baking.

Plus there's always the toothpick method to check for doneness of quickbreads or cakes. If the bread is done, a toothpick inserted in the middle of the loaf will come out clean. If it has gooey stuff on it, the bread or cake is not done yet.

Happy baking.

Hi V., I have had problems in the past. I found out that if you buy new baking soda, powder, flour, it makes a difference. I thought that stuff could last forever. You could always use the box quick breads (lol) I would maybe get some new pans or try the tinfoil kind. You can get them at the $1 store. I would also maybe try to cook at a lower temp. Good Luck

Have you changed to a higher elevation? The advice about turning it in the oven sounds good to me. Practice makes perfect. If what you are doing now isnt working, you will just have to "play" a little bit till you figure it out. Good luck.

All of the advice you've received so far sounds good. I would like to add, that without realizing it, I had greased the pan inconsistantly... and if you keep your "grease" about an inch from the top, that will help your bread look better, too.
R.

Could it be an elevation problem?

Hi V.,

If you don't find your answer here, maybe this website might help:

http://www.ochef.com/breads.htm

It's where I go for all my baking/cooking questions.

Good luck :)

B.

Don't have a solution but wanted to respond to see other's solutions.
J.