Sue, when you say you've used different pans, are you saying you've switched from glass or ceramic to metal? Because the results you describe sound like you're using the former. For metal pans, simple aluminum is best for quick breads and brownies. One other variable I'm curious about: is yours a convection oven? Because having that fan on can also create the results you describe, cooking outsides before insides are done. One last thing to try for quick breads if you haven't is our tea loaf pan. It does a great job of baking dense quick breads more evenly. Susan

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