Lately, I've made several batches of banana bread and a batch of pumpkin bread. The insides of all have been delicious but the outside is almost burnt and doesn't taste that good. I use metal loaf pans and haven't tried my new glass ones yet. The recipe I'm using says to bake at 325 for an hour and 15 minutes or until the toothpick inserted comes out clean. I have learned to start checking after 50 minutes because an hour and 15 is way too long. Should I adjust the temperature to 350 maybe or is there some other way to prevent the outside from cooking too quickly?
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11/23/07 at 12:24pm