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I’m not sure why, I’ve tried 2 different recipes by the book, but also putting the bread on a lower rack, middle rack, cooking longer at a lower temperature, cooking at a higher temperature. I do cook them with pecan pieces instead of walnut pieces, and have tried not putting those in, too. I’ve also tried using an egg beater at just the beginning steps with the wet ingredients and also at all steps to get a smoother mix than by hand. All other things I make come out perfectly well, hence my frustration. Please help me understand the chemistry at work so I can correct this :)
Btw, it tastes great, just has these darker moist spots that don’t seem cooked.
Also, if you have a recipe you swear by, I’m all ears!
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