Loaf pan
A deep, narrow, rectangular pan used to bake sandwich breads, quick breads such as banana bread, and loaf-shaped cakes like pound cake.
- Equipment, utensils and bakeware
The two most common US sizes are 9 by 5 inches and 8 1/2 by 4 1/2 inches. The difference matters: batter meant for a larger pan can overflow or bake raw in the center in a smaller one. Metal pans brown crusts well, while glass and ceramic heat more slowly.
Dense loaves bake for a long time, so the top may brown before the center is done; tenting with foil helps. Lining the pan with a parchment sling makes the loaf easy to lift out.
Bake it at VanillaGoods
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RecipeClassic Brioche Loaf4 hr 25 min · Makes 12 slices -
RecipeBrioche Nanterre6 hr 40 min · Makes 12 buns -
RecipeClassic Banana Bread1 hr 15 min · Makes 12 slices
