Follow these pointers for success for both quick breads and bread bars. Bread bars are quick breads baked as a thin layer in a baking pan, then cut into bars. They combine the lightness of cake with the chewiness of bar cookies and some of the heartiness of quick breads. Because these don’t need to rise much, they’re ideal gluten-free or low-gluten candidates. They bake and cool much more quickly than loaves, and they are just as good keepers.
Dark finishes create dark crusts that threaten to dry out and can taste burnt. If you have dark pans, place them on half sheet pans for baking. If you have really dark pans, wrap them in foil and then place on sheet pans.
There’s nothing worse than having a loaf stick. You can always run a knife around the sides if need be, but only parchment can ensure that the bottom releases with ease.
Use a light hand with the batter, particularly once you add the dry ingredients, to prevent toughness.
Toothpicks aren’t long enough, and cake testers are slick metal, so wet batter doesn’t always cling to them, so you may think the bread is done when it is not.
It’s tempting to cut into a warm loaf, but quick breads taste gummy when they’re warm.
Be sure to completely wrap any leftovers tightly in plastic wrap to prevent dry, stale slices. You can store the wrapped pieces in an airtight plastic bag or box for extra insurance.
Most leftover quick breads taste better when toasted lightly. Heating them lightly crisps them.