I made some very nice pecan bread for gifts, the recipe made 8 loaves. I used 4 small dark non-stick loaf pans and 4 small foil pans. The loaves in the foil pans came out great. The loaves in the dark pans burned. Now I remember why I don't like dark pans! I'm making 4 more loaves today using the foil pans.
Is there any way to prevent dark pans from burning? Lower the heat, shorten the baking time?