Hi Anne, you might want to do a couple of test batches and see if you prefer the results when baking with the temperature lowered only 25°F or by 50°F since you're also supposed to lower temperatures by 25°F for convection. It will bake faster in a convection oven so keep an eye on things. Quick breads are usually completely baked when the center reaches 205°F on a digital thermometer. 

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