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By Nancy from Northridge, CA
If you stir quick-bread too long you can "break down the gluten" which may have caused your problem. Next time, only stir your wet and dry ingredients together until they are JUST mixed (a minute or less) and see if that helps. It can't hurt!
* Also, sometimes I'll add a little extra baking powder (like 1/4 - 1/2 teaspoon) just to make sure.
You don't live at a high elevation do you? Because this could cause it.
I'm having trouble myself, most likely, if all things are same the oven is not holding temp as before, wasn't really preheated enough, or possibly humidity has affected your flour (it does), so it wasn't really enough flour. Probably not the baking powder.
Here's a good link:
Sounds like overfilling pans and too high an oven temperature are common culprits, but lots more info is provided.