I’m cross-posting in breads, as I’m not sure where this question best fits.
I have a recipe for an “olive oil cake” (really like a quick bread, I think) that’s baked in a loaf pan, with olive oil as the fat, baking powder as the leavener, plus sugar, and various flavorings, etc. Nothing too complicated.
I’ve baked it many, many times with good success in a disposable aluminum baking pan.
I recently purchased a professional loaf pan, however, and each time I try the recipe using the new pan, it’s raw in the middle and I can’t bake it longer or the outside will become overdone.
The new metal loaf pan is just slightly larger than the disposable aluminum ones, and of course it’s heavier, but those are the only differences.
If someone could help me troubleshoot, I’d appreciate it!!