Baking soda breads are quite cake-like - it's pretty much a cake recipe with no sugar.
Oh! I see. So the baking soda might be the issue? I might try this once more with wholemeal flour to see if it turns out dense enough for my taste, but otherwise it may be that this is just the wrong type of recipe for what I wanted. (I've eaten pumpkin bread, banana bread and similar things made by other people and even in cafes, and they typically seem chewier and less fluffy than this.) In fact, I think whole walnuts might have worked in a dense bread, but in this one, the contrast between the overall lightness/fluffiness and the size of the walnuts is just too great.
If not a baking soda bread, what type of recipe should I be looking for? (For example, some recipes I found use baking powder instead of baking soda -- would those be better?)
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Oh! I see. So the baking soda might be the issue? I might try this once more with wholemeal flour to see if it turns out dense enough for my taste, but otherwise it may be that this is just the wrong type of recipe for what I wanted. (I've eaten pumpkin bread, banana bread and similar things made by other people and even in cafes, and they typically seem chewier and less fluffy than this.) In fact, I think whole walnuts might have worked in a dense bread, but in this one, the contrast between the overall lightness/fluffiness and the size of the walnuts is just too great.
If not a baking soda bread, what type of recipe should I be looking for? (For example, some recipes I found use baking powder instead of baking soda -- would those be better?)
Thanks so much for your response!