Bakers: Looking for help

I made a recipe up for a quick bread--a dense citrus loaf--I made two small loaves, one large loaf (experimenting) --all three loaves sank in the middle. They are fully cooked, nice crumb...but funny looking bec of the top...

Scientists? Weigh in...I did google this, but the answers were all over the board...
Thanks.

B

Oven temp too low maybe, Barb?

I'm not an expert baker but... what was supposed to hold the middle up? Eggs? Leavening? Maybe one of those failed. (Did any of your ingredients seem wonky when you used it?)

Post your recipe in detail.

rwj

I've noticed sometimes with baking that the pan size can be a major factor.