Loaf Pan: Bread Baking Essential?

Loaf pans are extremely versatile and can be used for a variety of cooking and baking purposes, from making bread to freezing food. While metal loaf pans are traditional due to their heat retention properties, ideal for yeasted breads, they also come in a variety of materials such as glass, ceramic, silicone, or even single-use paper. The most common size is 9x5 inches, but they can also be found in larger or smaller sizes. Loaf pans are a great addition to any kitchen, providing structure for your bakes and allowing for experimentation with different grain types and hydration levels.

Loaf pan sizes

Loaf pans come in a variety of sizes, but the most common is 9x5 inches, which is considered a 1 and 1/4 pound loaf pan, holding about 8 cups. This is a good size for scaling larger recipes down to just a few servings.

Another popular size is an 8 1/2 x 4 1/2 x 2 1/2-inch pan, which is considered a one-pound loaf pan, holding around 6 cups. This is the standard size in the US and is a good choice if you're just getting started with baking.

If you're expanding your loaf pan collection, it's a good idea to choose several sizes to accommodate a variety of loaf recipes. For example, you might want a deeper pan to prevent your loaf from "mushrooming" over the edges as it expands.

It's worth noting that the volume of a loaf pan can make a big difference in your baking. Under-filling the pan usually works out fine, but your recipe will bake faster and might not rise as high. Over-filling the pan can cause the batter to spill over and burn on the bottom of your oven, resulting in an unevenly cooked loaf.

When choosing a loaf pan, you also have the option of different materials such as glass, metal, ceramic, stoneware, or silicone. Metal is traditional because it retains heat well, which is ideal for yeasted breads. Silicone, on the other hand, releases food easily but doesn't have a rigid shape, so it often needs to be placed on a baking sheet for stability. Glass pans take longer to bake than metal, so you'll need to adjust the temperature and baking time accordingly.

Loaf pan materials

Loaf pans can be made from a variety of materials, including metal, glass, ceramic, and silicone. Each material has its own advantages and disadvantages. Here is a detailed overview of each type:

Metal Loaf Pans

Metal, particularly aluminum, is a traditional choice for loaf pans due to its heat retention properties, which are ideal for yeasted breads. Metal loaf pans are lightweight, affordable, sturdy, and conduct heat efficiently. They are also widely available, making them a good option for those new to baking or those who don't bake often.

Metal loaf pans come in various finishes, such as unfinished or nonstick. Nonstick pans are easier to clean and release bread with minimal effort. However, they should be hand-washed to preserve the nonstick coating. Unfinished metal pans require greasing and should also be hand-washed to maintain their finish.

Glass Loaf Pans

Glass loaf pans are insulators, meaning they take longer to heat up and cool down compared to metal pans. As a result, loaves baked in glass pans may require adjustments to baking times. Glass pans are dishwasher-safe, but they can be challenging to keep sparkling clean due to residue buildup in the tiny wrinkles from the manufacturing process.

Glass pans offer the advantage of even browning and the ability to see through the pan to monitor the doneness of the sides and bottom of the loaf. However, they are heavier and bulkier than metal pans, making unmolding cakes and loaves slightly more tricky. Glass pans can also shatter when exposed to extreme temperature changes, so care must be taken when handling them.

Ceramic Loaf Pans

Ceramic loaf pans have a rustic appeal and excellent heat retention properties. They are similar to glass pans in terms of heat conduction and insulation, so they may take longer to heat up. Ceramic pans are often dishwasher-safe and come in various colours and patterns, adding a cheerful touch to your kitchen.

Like glass pans, ceramic pans can be heavier and bulkier, making unmolding a bit more challenging. However, they are excellent for achieving browned, crispy corners, which some bakers prefer.

Silicone Loaf Pans

Silicone loaf pans are lightweight, flexible, and nonstick. They are safe to use in the oven, microwave, and freezer, and they are usually dishwasher-safe. Silicone pans don't require greasing or flouring, making them low-maintenance.

However, one of the drawbacks of silicone is that it doesn't brown baked goods as effectively as other materials, resulting in paler sides on breads. Silicone pans are also floppy, which can make them difficult to handle when full. They are best placed on a baking sheet for added stability and easier handling.

Loaves baked in silicone pans should be cooled in the pan before unmolding to maintain their shape. Over time, silicone pans may develop a greasy film, but this can be addressed by soaking the pan in hot water and dish soap.

Loaf pan alternatives

Loaf pans are extremely adaptable to cooking and freezing, and while metal pans are traditional, you can also use glass, ceramic, or silicone. If you don't have a loaf pan, there are several alternatives you can use to bake bread:

• A rectangular cake pan is the closest alternative to a loaf pan, with the same shape and function, but a shorter depth.
• Sheet pans are a good substitute for a loaf pan, as the flat surface is perfect for baking bread.
• Round cake pans are great for doing rolls and bread.
• Jelly roll pans can be used for a lot of baked treats other than jelly rolls, such as meatloaf or braided loaf.
• Tube pans or bundt pans are great for monkey bread and will give your bread an even cook and softer texture.
• Cast iron skillets are a good option for baking bread, especially if you don't have access to an oven, as iron is a great conductor of heat.
• Casserole dishes are an incredible substitute for baking bread and meatloaf, with a deep surface that mimics the shape of a loaf pan.
• Muffin pans are a good alternative for banana bread, ensuring that everyone gets the same-sized portion.

Loaf pan recipes

Loaf pans are extremely versatile and can be used for a variety of recipes beyond bread, such as:

Meatloaf

Bread isn't the only thing that comes in loaves! Meatloaf is a perfect fit for a loaf pan and you can even get cute with it by making mini meatloaves in individual mini loaf pans.

Marinating Meat

You can keep more of your steak, chicken, tofu or veggies in contact with your marinade by placing them in a loaf pan, pouring the marinade on top, covering with plastic wrap and letting it sit in the fridge.

Lasagna or Baked Pasta

Rectangular loaf pans are perfect for lasagna or baked ziti, especially if you're only serving a few people. If you cut the recipe in half, a square baking dish may be too big, but a loaf pan is just right.

Savory Pies

Shepherd's pie or chicken pot pie don't have to be round! You can bake them in a loaf pan and still have a hearty one-dish meal. For faster serving, use smaller individual loaf pans.

Desserts

You can scale down desserts like brownies, bars or cakes in this slim baking vessel. You can even use the pan to make a small batch of unique desserts like jellies or truffles. A loaf pan also works great for no-churn ice cream, granita, or semifreddo.

Casseroles

Loaf pans are handy for throwing together weird little casseroles with leftovers.

Cakes

Loaf pans are the perfect size for pound cake or loaf cakes.

Sandwich Bread

The larger size of a loaf pan makes it ideal for high-rise sandwich bread. The tall sidewalls encourage the bread to rise up, resulting in bakery-style sandwich bread.

Yeasted Breads

Loaf pans are handy for baking yeasted breads like cinnamon raisin bread or chocolate babka.

Focaccia

The large surface area and low sidewalls of a loaf pan make it the perfect canvas for focaccia. The short lip around the pan keeps the oil in place, while giving your focaccia room to rise.

Free-Form Bread

If you like to bake free-form bread like challah, naan, bagels or baguettes, a baker's skillet without sidewalls is a better option than a loaf pan as you'll have plenty of room to evenly bake multiple loaves at a time.

Loaf pan care

Seasoning

If you've purchased a new loaf pan, you may need to season it before its first use. This is especially important if your new pan is made from Altite, which is steel plated with aluminium. Seasoning your pan will burn off any factory oil and develop a coating of clean oil and fat, allowing your loaf to release easily from the pan. To season your loaf pan, start by preheating your oven to 340ºF (170ºC). Wash the pan and its lid with a soft sponge and dish soap, then wipe off any water with a kitchen towel. Bake the pan and lid separately in the oven for 20 minutes. Remove from the oven and increase the temperature to 450ºF (230ºC). Apply a thin layer of spray oil to the inside of the pan and the lid, distributing it evenly with a paper towel. You want the layer of oil to be as thin as possible. Bake the pan and lid separately again for 20 minutes. Repeat this process of cooling, oiling, and baking three more times.

Aftercare

After baking a loaf, wipe off any crumbs and leftover grease with paper towels before the pan cools down. Do not wash the pan. The only exception to this rule is if your pan is very dirty and cannot be wiped clean. In this case, wash the pan with a small amount of dish soap and immediately dry it with a kitchen towel, then further dry it in the oven using the remaining heat. The more you use the pan, the better it will get.

Frequently asked questions