first a general question about quick breads....what about quick breads makes you have to "mix only until combined'  or the the result will be tough, versus a cake for example that can withstand lots of machine mixing to make it  light and airy?   amount of eggs or fats?  also, I am searching for the perfect irish soda bread recipe, the one I found on this site is great. mine came out moist (it is a batter not a dough) but alittle chewy in the crust.   I am trying to duplicate a bread that I buy at my local bakery that is dense and moist,  not crumbly, alittle crunchy on top and very white in the middle with raisins and caraway seeds.