Not saying you didn’t add it, but you either forgot to add it, or it was old/stale and didn’t work. Needs to be in a sealed container and preferably less than a year old.
You can see the ingredients are there, just no air at all in crumb
Also , for quickbreads you want to mix until just combined- lumps are ok. You don’t want the gluten to begin forming. Just enough to make all the dry ingredients wet, but not more
Edit: also helps to mix all of your wet ingredients and all of your dry ingredients separately. I know it sounds weird but you want to have minimal time between when wet touches dry and when it’s in the oven. Because heating the dough is the way the leavener is activated (baking powder) and the way air is trapped in the bread (baking soda starts off gassing immediately upon getting wet so you want to minimize the wet time) -the solidifying dough essentially traps the gas being produced by the baking soda/powder. Liquid batter will release the gas off and eventually be flat.
And this gives you time to ensure there aren’t chunks of cooked egg or lumps of sugar in the dough, while not losing leavening power
The_Killdeer
I compared your recipe to mine. It’s not a perfect match, but it gave some ideas. The biggest difference is that for an equivalent quantity of flour my recipe has twice or more the leavening agent. Since simple chemical leaveners don’t really go bad over time, I’d agree with the other guess that either you simply don’t have enough in there, or you actually forgot to put it in. No shame, happens to everyone.
The second big difference is your recipe has less oil and more water (milk and syrup). I know whole wheat bread can turn out pretty dry, but if you want a soft, crumby sweet bread, use more oil and swap out some of that water for eggs.
Plane_Ingenuity8714
No leaving, you might have used something that u thought it was but it wasn’t, that might happen, or maybe it was out of date for usage The last chance is something of the oven, I don have more ideas
6 Comments
Did you overmix the batter?Â
Did you add baking powder/soda?
try [r/baking](https://www.reddit.com/r/Baking/s/nAd0t5ebY9) 🌞
No leavening
Not saying you didn’t add it, but you either forgot to add it, or it was old/stale and didn’t work. Needs to be in a sealed container and preferably less than a year old.
You can see the ingredients are there, just no air at all in crumb
Also , for quickbreads you want to mix until just combined- lumps are ok. You don’t want the gluten to begin forming. Just enough to make all the dry ingredients wet, but not more
Edit: also helps to mix all of your wet ingredients and all of your dry ingredients separately. I know it sounds weird but you want to have minimal time between when wet touches dry and when it’s in the oven. Because heating the dough is the way the leavener is activated (baking powder) and the way air is trapped in the bread (baking soda starts off gassing immediately upon getting wet so you want to minimize the wet time) -the solidifying dough essentially traps the gas being produced by the baking soda/powder. Liquid batter will release the gas off and eventually be flat.
And this gives you time to ensure there aren’t chunks of cooked egg or lumps of sugar in the dough, while not losing leavening power
I compared your recipe to mine. It’s not a perfect match, but it gave some ideas. The biggest difference is that for an equivalent quantity of flour my recipe has twice or more the leavening agent. Since simple chemical leaveners don’t really go bad over time, I’d agree with the other guess that either you simply don’t have enough in there, or you actually forgot to put it in. No shame, happens to everyone.
The second big difference is your recipe has less oil and more water (milk and syrup). I know whole wheat bread can turn out pretty dry, but if you want a soft, crumby sweet bread, use more oil and swap out some of that water for eggs.
No leaving, you might have used something that u thought it was but it wasn’t, that might happen, or maybe it was out of date for usage
The last chance is something of the oven, I don have more ideas