How to Avoid Overbaking Quick Breads

When making quick breads such as pumpkin and strawberry, don’t use a baking pan with a dark finish. Pans that are dark gray or black tend to overbake because they absorb heat. Instead, use old-fashioned aluminum bread pans without any dark nonstick finishes. Also, check your baking temperature—350° or 375° is best for quick breads. Allow your breads to “rest” a day before serving. After cooling, wrap each loaf in foil and refrigerate overnight to allow the flavors to blend and the breads to soften and mellow. They’ll also cut easier.