Hi, is there a way to revive mixed batter for pumpkin bread left in the fridge overnight? After I had completely made the batter something came up and I couldn't bake it right away so I left it in the fridge to bake tomorrow. However looking online I realized I'm not supposed to do that with batter that has baking soda. According to the internet, the baking soda is activated by the wet ingredients immediatly and will flatten out overnight and by the time I'm ready to bake (if it hasn't already). Please, please let me know if you have any tips for saving the bread! Should I add more baking soda? Baking powder? Should I just try to bake it as is? Thank you!

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