Bernice, this has happened even to the best of us bakers. Sometimes the top of a quickbread can caramelize and appear to be done while the inside is still gummy, uncooked batter. This tends to happen more frequently if you're baking in a glass, stoneware, or ceramic pans. To help with this, you can try turning down the oven temperature by 25°F and adjust the baking time as necessary until a toothpick comes out clean. However, as we've shown in this article on our blog, we've found that the best way to take the guesswork out of telling when quickbread is done is to use an instant-read thermometer. Give this a try next time and see if it helps give you a perfectly baked loaf. Kye@KAF

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