Great information. I rarely bake quick breads although everyone loves them. I am always disappointed with the results. From this post, I think my biggest problem is the pan. I either use a glass loaf pan or a dark metal loaf pan. I end up with a fairly thick dry outside crust and a fairly dry inside. So I am thinking that I need a light colored metal loaf pan. Also, I do use a instant read thermometer for yeast breads, meats, etc but it never dawned on me to use it for a quick bread. Another good suggestion I am going to try. Wish me luck!

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