Hi Wally! It sounds like your pans are really good at holding heat, and that they continue to bake the loaves quite a bit. So with your pans, we'd stick with what you're doing and take them out at 170°F. If using a standard light-colored loaf pan (like we do in this post) you'd want to have them exit the oven at 190°F. Those pans don't hold heat for long. We hope this helps! Annabelle@KAF

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