Here are some helpful solutions for the common causes:
Be sure to carefully grease the baking pan or dish according to recipe directions, using solid vegetable shortening or no-stick cooking spray. If the quick bread still sticks, carefully run a small flexible metal spatula or thin-bladed knife around the sides to loosen the bread.
Allow baked product to cool a few minutes in the pan (most recipes recommend 10 minutes), then carefully remove from pan to a wire cooling rack. The steam that condenses during standing makes quick breads easier to remove from the pan. If the quick bread continues to stick, carefully run a narrow flexible metal spatula or thin-bladed knife around the sides of each pan to loosen.
Non-stick cooking sprays are very sticky, and can build-up on the pan if not washed thoroughly with hot, soapy water. This build-up can cause sticking.
- It is important to thoroughly coat the sides and bottoms of the pan with solid shortening or non-stick cooking spray, particularly in the corners. A missed spot will result in sticking.
- Use a nonstick baking pan. If surface is dark in color, reduce oven temperature by 25°F, or,
- Line the baking pan with parchment paper or waxed paper. When using waxed paper, spray with no-stick cooking spray or lightly grease the pan, then place the waxed paper in the pan. Finally, lightly spray or grease the waxed paper.
Depending upon the recipe or the age and condition of the baking pan, even quick breads baked in nonstick pans can occasionally stick. Spray pan with a no-stick cooking spray.
Use solid shortening to grease baking pans. Vegetable oil is absorbed into the batter as the quick bread bakes. Learn more about Fats in Baking.
The amount of fat in the quick bread batter affects how easily the baked quick bread can be removed from the baking pan. Lightly spray the pan with no-stick cooking spray.
Avoid filling the baking pan too full. If you are substituting a different baking pan than is called for in the recipe, be sure the volume is equal to or larger than the size called for in the recipe. You will need to adjust the baking time. Carefully run a small flexible metal spatula or thin-bladed knife between the portion of the baked bread that "overflowed" and the outer edges of the pan.
