Use the drop down Table of Contents menu to navigate this post. I’m sharing traditional measurements, types and styles of loaf pans – plus sources for my favorites! Let’s learn together! What Is a Standard Loaf Pan?

If you need to modify your recipe to fit in a pan you have at home, use our handy chart to help cut down your recipe. Use the Right Size for Best Results Loaf pans can be made of different materials such as metal, glass, and aluminum, to name a few. Each material has its set of qualities that may affect the baking process and eventually, your baked product. Durability

How long to cook a Meatloaf:

Under-filling the pan tends to work out just fine.Your recipe will bake a little faster and might not raise as high as you’re expecting, but the results will still be delicious. It also means you can accurately separate the dough into specific weighted pieces to ensure consistency. The weight of your dough is important when baking because knowing the weight of your dough means that you can choose the right baking vessel.

If you put the dough into a larger tin, you'll get a more standard looking loaf and it may not rise above the lip.

The foolproof way to adjust baking recipes to fit any pan? Just use a little math you learned in middle school. Here's how to do baking pan conversions.

If your loaf pan is too small, your batter might overflow, leading to an overflow in the baked bread as well. You will end up with an unpleasant-looking bread or worse, a burnt one. On the other hand, if your loaf pan is too big, you might come across problems when your bread rises. There can be a lot of math involved when you want to calculate the volume of your baking pans. To make matters worse, some of the math is not so obvious when you realize that, for some types of cake pans, the sides of pans aren't vertical, but rather angled, meaning your round cake pan is actually a truncated cone, which comes with a different formula for calculating volume than the volume of a cylinder. Over-filling the pan can end differently! Often, your batter will spill over, burning on the bottom of your oven. This will result in an uneven result – we’ve experienced burnt edges and raw center in these instances. Did you know that darker-colored baking pans cook faster than light-colored ones? True fact. While it might be minuscule amounts, it’s still something to consider.