I'm baking an orange honey bread - it's a "quick bread" baking in a loaf pan for 1 hour and 10 minutes.
The recipe gives no instruction on cooling. Most layer cake recipes call for 10 minutes cooling in the pan on a rack and then removal of the cake directly onto the rack. This honey bread is like a banana bread - it;s dense with honey and chopped nuts. Should I let it cool completely while in its loaf pan, or should I remove it from the pan 10 minutes after it comes out of the oven?????