IMPORTANT: When working with baking powder or baking soda, do not beat the batter; stir only enough to just moisten the dry ingredients. There may still be lumps remaining in the dough, but this is okay. the more you mix a quick-bread batter, the more you develop the flour's gluten, and the tougher the resulting bread.
Don't increase the quantity of baking powder called for in a
particular recipe, for too much leaves a distinctive and unpleasant taste.
Don't substitute self-rising or cake flour for all-purpose flour, unless you are confident of being able to calculate exactly how much to reduce the quantity of baking powder or baking soda to compensate.
Bake all quick breads as soon as the ingredients are assembled. since high temperatures are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense. If you oven tends to overheat, reduce the oven temperature by 25 degrees and increase the cooking time by 5 minutes.
Because glass bake ware retains heat better than metal bake ware, reduce the temperature of your oven by 25 degrees when using glass pans.
If you find that your bread is beginning to brown too fast, cover it with a tent of aluminum foil.
Cool quick breads in the loaf pan for 10 minutes; then remove from pan and allow to cool completely before slicing.