I just looked at a few quick breads I do, and the ratio of solids: liquids is closer to 3:1 or even at times 3:2. Yours looks closer to 1:1. I'd be tempted to cut out the water or add another 1/2 cup to 1 cup of flour. Sometimes you do have to judge a bit by batter consistency, especially with whole wheat.
Also, did you use whole grain whole wheat flour as opposed to regular store-bought whole wheat flour? The former has about 49% more bran in it and I notice does cook considerably more dense.
Disclaimer: I am no chef but am just giving suggestions as I often wing it in my cooking these days.
hmmm... yeah that makes sense...
The mix needed to be thicker.
So there is whole grain whole wheat flour out there (in the world)?
I used-- smooth whole wheat flour... I will have to go on a shopping expedition for this flour.
Thanks for the tip.