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Why does the middle of my quick bread sink?

Creating the ideal loaf of quick bread can be difficult, mainly when adding the right ingredients. The batter may become lumpy if you stir the dry ingredients until they are moistened. In addition, if it is over-mixed, the final product may be tricky, contain air bubbles, and sink in the center. 

If the bread’s texture is somewhat soggy with a hollow center, you have added too much liquid relative to dry ingredients. This may also result from insufficient leavening, undercooked bread, or batter left out for too long before baking. 

If your bread has a coarse texture, you have used too much leavening or fat. An excess of sugar produces a dense, darkened crust, while a lot of leavening results in a bitter aftertaste. 

Nut Filled Bread 

In contrast to traditional quick bread, which is best served immediately after baking, nut bread improves with age. Ensure it is refrigerated overnight before slicing for a mellow flavor and easier slicing. 

Check your nut bread every ten to fifteen minutes before the end of baking, and lightly cover it with aluminum foil if it is browning too quickly. There will likely be a crack at the top of the loaf. This is normal for nut bread and indicates that your batter is expanding correctly. 

Quick Bread Storage 

You can store your quick bread in the refrigerator for up to one week or in the freezer for up to three months. Place bread that has been cooled in freezer-safe containers or storage bags.  

They can be refrigerated for up to one week. To freeze loaves for up to three months, place them in containers or bags designed for freezing. The wrapped loaves must be defrosted overnight in the refrigerator. 

Advice for Baking the Ideal Quick Bread 

  • After adding the liquid ingredients to the flour, stir the mixture until it is just moistened. Leaving some lumps in the dough is acceptable, ensuring a soft loaf with no holes or peaks. 
  • Prevent rims from developing around the outer edges of quick bread by putting oil on the bottom of the baking pan and ½ inch up each side. 
  • Check your quick bread ten to fifteen minutes before the end of baking. Cover with aluminum foil if the food is browning too rapidly. 
  • Inserting a wooden toothpick into the center of the quick bread until it emerges clean indicates that the bread is done. If the toothpick reveals moist dough, return the item to the oven and bake for an additional ten minutes. 
  • If there is a crack on the top of your quick bread, do not be alarmed, as this is a natural characteristic of this bread type. 
  • Using an oven thermometer, you can confirm that your oven’s actual temperature is accurate. 
  • Reduce the oven temperature by 25 degrees when utilizing glass baking pans. 
  • Do not overuse liquid ingredients and ensure that the wet and dry ratio is correct. 
  • Immediately place your quick bread into the oven after combining all ingredients. 
  • Place your loaf pan in the center of the oven rack for optimal results. 
  • Allow your quick bread to cool in the pan for at least ten minutes before removing it and placing it on a wire rack. 

Combining Your Quick Bread Dough 

The secret to making moist, tender quick bread is to mix it with a light touch. 

In a large mixing bowl, assemble your dry ingredients (salt, flour, leavening, and baking spices). Using a wire whisk, sift ingredients together or mix them. According to the recipe, combine the sugar, eggs, and fat in a separate bowl. Add ingredients, such as flavor extracts and fruit filling, to the wet ingredients by stirring. 

Once all the ingredients have been thoroughly combined, you combine them. Pour your dry ingredients into your wet ingredients and gently fold them by hand. Add any nuts and fruits, stirring intermittently until combined. If you overmix the ingredients, you may have a dense quick bread. 

Quick Bread Glaze 

Add a glaze to your quick bread for the perfect finishing touch and savor its sweet flavor. Add confectioner’s sugar, almond milk, and your preferred fruit juice. With their tart, tangy flavor, orange and lemon juices typically pair well with other ingredients. 

Resolving Common Quick Bread Problems 

1. Bread Sticking to the pan

If you are not using a durable nonstick silicone or metal baking pan, liberally grease the pan before adding the bread batter. Shortening appears to be superior to most other cooking fats. 

Creating a barrier between the quick bread batter and the baking pan. Alternatively, if you prefer a branded cooking spray, that will suffice. By removing the bread from the pan after 10 minutes of cooling, you can also prevent it from sticking to the pan. 

2. Large Cracks Down the Middle of the Quick Bread Loaf

If a crack appears on the top of your loaf of quick bread, do not become alarmed; this is a common occurrence with this type of bread. The dish is transformed into a delicious dessert with a dusting of confectioner’s sugar or a drizzle of icing. 

3. Blueberry muffins made from discolored quick bread

The natural pigment in blueberries turns green when combined with the alkaline in baking soda. If you want to use frozen blueberries, there is no need to thaw them beforehand.

4. The exterior of the quick bread is cooked, but the interior is uncooked

Several factors typically contribute to a prevalent issue. For example, the temperature setting in your oven may be too high. Therefore, reduce the heat by two notches and cover the bread with aluminum foil to prevent it from burning. 

FAQs

Don’t overmix the batter. Try mixing quick breads together by hand or by machine on the lowest setting just until ingredients are incorporated. Then stir in nuts, dried fruits or other add-ins. Bake quick breads as soon as the ingredients are assembled and place the loaf pans in the center of the oven for best results. 

If the oven is too hot the loaf will be brown and crispy on the outside but doughy in the middle and may collapse as it cools. When bread is baked at too low a temperature it will not rise enough in the oven resulting in a dense and sunken loaf. 

Too much leavening can cause the bread to rise too much, and this will cause it to sink back as it cools. If you are having problems still, then you could try making banana muffins instead. It is easier to make sure these are baked through properly (again use a cake tester to check). 

Her first guess is that there is too much sugar in the recipe. Other possible causes include too much shortening, too little baking powder or just underbaking. Try cutting down on the sugar and see what happens. Your turn. 

Too much leavened will cause the baked good to rise too fast. The unbaked batter can’t hold in the bubbles and the cake will collapse. 

Too much yeast—While it seems counterintuitive, too much yeast can cause your bread to collapse. The yeast will make the bread rise like crazy, but later it all falls in on itself. Try decreasing yeast by ¼ to ½ teaspoon. 

What to look for in an over proofed loaf. Like the signs of over proofed dough, an over proofed loaf will be very flat, without much rise or retention of shaping. Over proofing destroys the structural integrity of the bread, so loaves that have gone over are unable to hold their shape in the oven. 

So why does bread deflate when scored? The most common reason for bread deflating after scoring is over-proofed dough. There is a lot of excess gas accumulated in an over-proofed loaf, which is all released when scored. Other reasons include the dough being overly wet and scoring the dough too deep or too shallow. 

When your cake sinks in the middle, grab an extra can of frosting to disguise the low spot. Simply add a bit more frosting or whipped cream and smooth to an even level. 

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