I baked another Many splendid Quick Bread today and had the wing issue again. Could it be the pan I am using (Baker’s Secret 8 1/2 x 4 1/2) is too small to accommodate all the batter?

MJ, I don’t have the magic answer to your wings issue, but your pan capacity should be OK, as it is the size calleed for in the recipe.  Perhaps post a question over on the blog once Rose get back from vacation?

Thanks Jullie. I an expecting the Chicago Metallic 1 pound loaf pan to be delivered Wednesday.  If I have that issue with this new pan I will definitely post it there

Seems like I’ve had that happen a couple of times on chocolate pound cakes. I thought the sides of the pan were getting too hot, so I started using cake strips and it stopped. The loaf won’t be as domed, but I think it bakes more evenly.

I baked the pound cake from TCB today.  It didn’t happen with this recipe. What I did differently is not use the non stick spray. Instead, I greased the bottom, applied parchment then greased the entire pan and then dusted with flour.  The pound cake came out perfectly.

Matthew, do you think the spray made the sides too slick and that is why it raised so high?

Oh, Missy, that is beautiful, and it looks absolutely delicious!  Glad to hear it had no wings (unless they’d help it fly here, that is)!

Thanks Anne.  It was the easiest cake I have made so far. And it is so good to know I can whip a cake up,  from start to finish within 2 hours.  Also, all the ingredients are always in the house

After having the problem of the Many Splendid Quick Bread looking as though it has sprouted wings, I bought the Chicago Metallic 8 1/2 x 4 1/2. This time, I did not use a spray; instead, I greased and floured the pan. The results were much better. The bread looks perfect to me.

I brushed the simple sugar syrup on the bread while it was still warm, to add a slightly sweeter taste.

It was very good

Oh, MJ—I’d say those results look perfect, alright!  You are having some happy tea times these days, aren’t you!

I’m glad you solved the winged bread problem, too!  That’s a beautiful bread to be sure.  Your father-in-law has no doubt been regularly dreaming of that bread!

Thank you Anne.

Tea time is every day after my husband gets home from work. 

It’s funny because the other day he mentioned I haven’t made banana bread recently. I have been baking almost every day but I have moved on to baking buckles and Rose’s recipes.

Banana bread was the very first thing I baked. I kept baking it because I wanted to get good at it before I moved on.

Now that I follow Rose’s recipes and techniques, I feel there is nothing I can’t do.

I have gained confidence because of Rose, you and the other members of this community, who have helped and inspired me

MJ, so glad your quick bread lost its wings!  Congratulations on becoming a better baker, I like having Rose’s books as a teacher and mentor as well

MJ—

Your quick bread lost its wings

And you got yours!!!

Awesome!

Hey, if the hub’s Jonesing for banana bread, lay the old Cordon Rose Banana Cake on him!!!!  Sooooooo goooooooodddddddddd!

  Thanks!

I know he would definitely love it. I am traveling this week so I won’t be able to bake that cake until I come back. I am, though, baking 3 loaves to take on the plane with me-one for each of my children.  None of my kids have any of the equipment needed for baking or I would bake in their house.

My daughter in law has a convection oven. When I was there after I first started baking, I baked a quick bread using the batter method…OMG!!!! What a disaster!!! I had no idea, at that time, a convection oven cooks hotter.

yummy looking breads mj!!!  I am so surprised you ae a rather new baker! You learned fast! It fun to bake and try new things

HAPPY BAKING!

Thanks Carolyn! Last September my husband bought me a stand mixer. I think I didn’t use it for a while because I was afraid. Now I use it 4 or 5 times a week. I bake almost every day.

I’ve learned so much from the good people here and from Rose’s books.

Baking is a lot of fun. I actually care more about what people think than eating it myself.

How long have you been baking?