Fruit Bread too soggy troubles
I am new to this website and can't wait to get some baking in. I have only just started baking bread for my family and enjoying it greatly.
I made my 2nd loaf of a fruit bread which was better than the first but still had some problems with it.
It was baked for 30min on a 425F oven with the top beautifully brown and giving a lightly hollow sound. I took it out and mum and I tried it and loved its beautiful lightness.
Upon slicing a further slice later on we discovered that the inside was still had a slightly moist ('gooey'). It tasted ok but the inside was not quite done.
Should I reduce the oven temp and lengthen the time? Or should I cover the bread with foil so the bread cooks evenly? Or should I bake smaller loaves? I am only very new at this so any tips would be great!
I can provide the recipe here if it helps.