Pound cake doneness

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Suddenly i am having an issue with pound cake doneness using 18" loaf pan instead of tube/bundt pan. How do I successfully convert temp and baking time?
 
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i think an 18 inch mold is too big, pretty sure if you go to 2 x 9 inch loaf molds the problem will go away.
The problem is the heat cannot penetrate the bigger mold, i saw it happen with banana bread when someone tried baking it in a big casserole mold, the outside was baked hard and the middle still gummy.
 

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