I had the same problem. The bread was fully cooked on the outside but raw on the inside. It made for a frustrating baking process and in the end the edges are pretty hard and dry. It tastes pretty good, though, and the inside is moist. Not sure I'd make it again just because it required so much attention.
Orange-Pecan Tea Bread
AbbyGH Posted: 10/21/12
steponme Posted: 12/10/12Missouri City, TX
Delicious, just the right amount of spice and sweetness with the glaze. I made muffins instead of the loaf; I had no problem with the muffins cooking all the way through.
rmiller2 Posted: 03/18/12
This bread was outstanding. I loved its intense orange flavor with the crunchiness and nuttiness of the pecans. It also had a nice, moist and tender texture. I decreased the sugar by a bit because I prefer quick breads on the less sweet side and it was perfect. Also, the sides of this bread bake a lot faster than the middle, so it is essential that the bread is watched very closely and tested periodically throughout the baking time. I rotated it half way through, but also covered it with tin foil and poked a hole in the center where underbaked. Still, the middle had a lot of trouble getting done, and I was nervous that the sides would become overdone. However, when I tasted it, the side was perfectly moist and not dry. And the middle of the bread seemed done when I tested it the last time. I would definitely recommend this recipe and make it again.