Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool for 15 minutes on a wire rack, then turn it out from the pan and allow it cool completely.
Store bread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Serve at room temperature.