Hi Andrea! Something that can help when testing quick breads, especially really moist ones like banana bread and pumpkin bread, is to test them for doneness with a thermometer. You want them to get to 205°F on a digital thermometer, and that way you can poke it down and know it's done at the bottom. If you find the top is nice and golden and it needs more bake time, you can always tent the top with foil for the remainder of the bake time. Certain pan materials can make the bottom super insulated so they hold more moisture and take longer to bake, so switching to a different pan may change things up a bit, but just keeping it in the oven a little while longer may do the trick. 

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