A loaf continues settling after it leaves the oven. Cutting too early releases steam and compresses a crumb that has not yet firmed, especially in a moist fruit loaf.
Follow the recipe's instructions for resting in the pan and transferring to a rack. Use the recommended doneness checks before removing it from the oven; cooling cannot finish a seriously underbaked center.
Once the loaf is properly baked, give it time. A rack lets air move around the base instead of trapping moisture beneath it. Wait until sufficiently cool before wrapping, or condensation can soften the outside.
If a cooled loaf is still gummy, look at the recipe, measurements, fruit quantity, pan size, and baking time. Do not assume every dense result needs more flour next time. That may create a dry outside while leaving the real problem unresolved.