Hello PJ, The temperature for quick bread is illuminating. I have been suffering from undercooked quick breads and am baking zucchini loaves right now. I used a streusel topping so am even more concerned about testing for doneness. My question - what about my oven probe thermometer? Would that be as good as using the instant read type? And -maybe even better as the oven will sound the alarm when it reaches that temperature? Thanks!

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