My results with this recipe produced a very THICK, STIFF batter and a slightly dry result. The pictures look like the batter was poured into the loaf pan - which is what happens with most (if not all) quick breads I've baked before. My batter had to be scooped out of the mixing bowl and dumped into the loaf pan, and patted into place. The taste was excellent. What can I do to make the next batch more moist?
Thanks for your assistance.

• Reply