Thanks Linda, I was hoping that you would see this and answer me. Yes, it's a quick bread. My husband loves it.

It's already cut, so try toasting a piece.

You could re-bake it but in my experience the edges dry out horribly. I suggest you cut thin horizontal and vertical end slices of it omitting the center - layer with whipped cream cheese or butter and put together like little fancy sandwiched cakes. I have done this many times and people rave about my mistake cakes and I don't tell them, especially about my carrot cakes that never seem to get baked through - put a thin layer of pineapple jam in the middle and a drizzle of cream cheese frosting on the top.

You may want to consider this:

Steam the bread as long as you want, as long as you think it is fully "cooked", then bake to crisp the crust.

Re-baking is questionable. Bread is an extremely poor heat conductor, it is shaped exactly like the best foam insulation.

dcarch

Yesterday I finally rebaked it a little longer and all is well. DH has a few slices this morning and said it’s still moist and yummy. Thanks for the support. I had the oven on anyway making stuffed shells and decided to pop it in for 10 minutes more. It was hotter than I would bake normally, but it all worked out. I’ll post the recipe later.

OOh...Look at your pretty table!!

Couple of other things....see that depression in the center? That's because the center was not firm enough....cooked enough. While the tooth pick test is good....I like to use the "press the center with my finger" test to tell when a heavy quick bread is done.

I had the same thing happen today, baked 3 loaves of persimmon bread at the time suggested, and I even used a thermometer to test the doneness. But it still seems underbaked in the middle. I'm tempted to put it back in the oven even though it's cooled now