David, if your pan is very dark, try decreasing the oven temperature to 325°F and baking a bit longer. I wonder if your oven might be running a bit hot? Do you use an independent oven thermometer to gauge its temperature, or do you rely on what the oven dial says (which may or may not be accurate)? It can be tricky getting quick breads baked all the way through without being too crusty on the outside. I always tent my loaf with foil about 2/3 of the way through its bake, which helps keep the top from over-browning. And in my oven, using my KAF pan, on a rack one up from the center, my bread is perfectly done at 75 minutes. Hope this helps somewhat — PJH@KAF

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