The uneven edges are caused by not putting the batter evenly in the pan....the split is caused by the top drying out before the inside is through rising. I wonder if your oven was thoroughly preheated before you put the bread in the oven?

Thanks lindac92......The oven was set at 350C and it was at that temperature for at least 1 hour or so before I put the bread in the oven. I had cooked my niece chicken nuggets and fries in the oven at 425C prior to baking the bread. I thought I let enough time go by for the oven to cool to 350C. Maybe the oven was too hot which caused the top to dry out before the inside was through rising.

After the batter is added to the pan, should I use a spatula to even it out on the top? Is there a technique of how to add batter to a pan? I cooked this bread in a 9x5 stone loaf pan I purchased from pampered chef. Is a stone pan good to bake in?

I agree with those who suggested the need to smooth the batter in the pan as a reason for the uneven shape. I bet it tasted great ;-).

This is information I use as judging standards at fairs and some of the baking science involved.

1. I would suggest getting an oven thermometer to make sure the oven is 350°F. It may need adjusting, which is a common problem.

2. Did you use the same size pan as the recipe called for? The loaf looks a little thin and may have been designed for a regular loaf pan (8-1/2x4-1/2"). A 9x5" loaf pan is commonly used for a quick bread, but not always. Personally, I dislike 9x5" loaves and will use a Danish Loaf Pan (aka Tea Loaf Pan) that holds the same volume, but the loaf is long and narrow. Slices from a 9x5" pan are too large for cutting into thin slices and often fall apart in the middle - especially if the fissure on the crust is large (BTW - the fissure on the crust looks quite normal). Using a Danish Loaf Pan, the bread bakes faster and is a nicer size for serving. (http://www.kingarthurflour.com/shop/items/tea-loaf-pan)

3. Cracks in the crust are typical of quick breads and do NOT necessarily indicate an unsatisfactory product. Here's what happens to cause them.

--The large mass of batter in the loaf pan heats slowly. Therefore it is desirable to allow time for the leavening agent to react, and an increase in volume to take place, before the crust sets. When this procedure is followed a baked product with a smooth, rounded crust results. When baking is too rapid, a cracked top crust and more solid crumb will result.

--Using long, narrow pans will result in a loaf with a crease or small crack on top. Consistency of batter will influence the depth of the crack. Batter touching the pan bakes first. As batter warms to baking temperature, it thins and allows a film of fat and sugar to run toward the center of the crust; thus a shiny line or a sticky crack forms down the center of the loaf.

--A crack forms because the unbaked batter under the crust "erupts" when the leavening agent reacts [with the heat].

Baking hints and options to help prevent cracked crust:

1. Preheat oven to 350°F and bake quick bread as soon as it is mixed.

2. Preheat oven to 375-400°F. Cover quick bread and allow to stand at room temperature 20-30 minutes before baking.

3. Tent a piece of heavy foil over the top of the loaf pan filled with batter. Allow foil to remain until batter rises and begins to brown, then remove foil carefully so that you do not touch the soft crust. This keeps the top moist and prevents a heavy crack from forming.

-Grainlady

I agree bout the temps maybe being too hot. Looks a little over done.

My breads usually split some on top too. Usually a good sign that the loaf is done.

Pour batter and tap the pan a few times on the counter to get the air bubble out and allow settling.

The splitting just happens and isn't an error.

If the edges are browning before the bread is set in the oven, I tent loosely with foil.

Splitting quick breads are nothing to worry about IMO - seems like a normal occurance to me. Smoothing the top of the batter (I often jiggle it back & forth gently as well) & tapping the pan a few times to get rid of any air bubbles would definitely help make the edges more even.

My new-ish oven has sounds a tone when it is @ the correct temperature. I keep an oven thermometer in there to check, but it's always on the money anyway.

Thanks everyone!!! All of your responses are helpful!!

Charon, your bread looks perfect and delicious to me, I bet it was good. It would make an outstanding breakfast, I think.

My quick breads split about half of the time. I don't think about it one way or the other, I just eat it, LOL. As mentioned, putting the bread into the oven immediately after mixing the batter helps with the split. Sometimes. Sometimes not. (shrug)

I also drop my pan onto the counter, I just pick it up a few inches and let it drop, helping to break air bubbles and settle the batter. Smoothing the top with a spatula works too, I usually do both. I always drop pans of cake batter too, Grandma told me to and so I do, I wouldn't dare argue, even though she's been gone for a lot of years. (grin)

Welcome to the Cooking Forum, and happy baking!

Annie

Welcome! I hope it's not the last.

Sally

Shouldn’t that be 350 F not C?