A loaf pan looks like the simplest thing in the cupboard, and that is exactly why the wrong one causes so much trouble. Half an inch in length and width changes the volume enough to turn a tall, domed sandwich loaf into a flat one, or to leave a banana bread raw in the middle. The material matters too: metal, glass, stoneware and cast iron each brown and bake at a different pace.
This guide sorts out the two standard sizes, 8.5 by 4.5 inches and 9 by 5 inches, using what King Arthur Baking and America’s Test Kitchen have published, then names the loaf pans worth buying in each material. Specifications come from each maker or its Amazon listing; where something is not stated, we say so.
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Quick verdict: which loaf pan to buy
For most bakers, the USA Pan 1 lb Loaf Pan is the best baking loaf pan: an 8.5 by 4.5-inch aluminized steel pan, the size King Arthur says most yeast loaves need, and a co-winner in America’s Test Kitchen’s loaf pan review. If you would rather avoid a coating, the Nordic Ware Naturals 1 lb Loaf Pan is plain aluminum made in America. For a 9 by 5-inch pan that bakes and serves, choose the Le Creuset Stoneware Heritage Loaf Pan, rated from -9°F to 500°F.
The table compares five standout pans, one for each kind of baker. All nine are reviewed in full below.
Five loaf pans side by side
One pick for each kind of baker, with the size, material and oven rating each maker or listing states.
| Loaf pan | Best for | Size & material | Oven limit (per maker) | Buy on Amazon |
|---|---|---|---|---|
USA Pan 1 lb Loaf PanBest overall
|
Sandwich loaves, pound cake | 8.5 x 4.5 x 2.75 in, aluminized steel | Do not exceed 450°F | View on Amazon |
Nordic Ware Naturals 1 lb Loaf PanBest uncoated
|
No coating, even browning | 8.2 x 4.2-in base, 5 cups, aluminum | Not stated in the listing | View on Amazon |
Le Creuset Stoneware Heritage Loaf PanBest stoneware
|
Quick breads, meatloaf, serving | 9 x 5 x 3 in (1.5 qt), stoneware | -9°F to 500°F, broiler safe | View on Amazon |
OXO Good Grips Glass Loaf Pan with LidBest glass
|
Bake, store and reheat in one dish | 1.6 qt, borosilicate glass | Oven safe; temperature not stated | View on Amazon |
Wilton Gold Non-Stick 9 x 5-inch Loaf PanBudget pick
|
Quick breads on a budget | 9.25 x 5.25 x 2.75 in, nonstick steel | 450°F | View on Amazon |
Product images from Amazon. Sizes and oven limits are as stated by each maker or its Amazon listing; check the listing before you buy.
8.5 by 4.5 or 9 by 5? The size question first
Most loaf pans sold in the US come in two sizes, and the difference is bigger than it looks. King Arthur Baking’s PJ Hamel explains that the half-inch difference in each dimension “translates to a 15% variation in capacity.” King Arthur’s advice: a yeast loaf made with about 3 cups of flour, or slightly less, belongs in an 8.5 by 4.5-inch pan, while a loaf with 3.75 cups or more needs the 9 by 5-inch pan. It adds that 9 by 5-inch pans are often used for quick breads.
America’s Test Kitchen saw the same effect in its loaf pan review: the 8.5 by 4.5 by 2.75-inch pans gave loaves that rose straight up, while pans closer to 9 by 5 by 3 inches made shorter, wider loaves that baked faster. In practice, read the recipe. If it names a pan size, match it. If you only own one pan, an 8.5 by 4.5-inch pan suits sandwich bread and pound cake, and a 9 by 5-inch pan suits banana bread, zucchini bread, meatloaf and bigger yeast loaves.
Our picks for the best baking loaf pan
These nine pans cover both standard sizes and every common material: coated and uncoated metal, stoneware, glass and cast iron, plus a lidded Pullman pan for square sandwich loaves. Each review gives the exact size the maker states, because that is what decides whether a recipe works.
1. USA Pan 1 lb Loaf Pan – Crisp Corners, Standard Size
This is the loaf pan we would point most bakers to first. It measures 8.5 by 4.5 by 2.75 inches, the size King Arthur recommends for yeast loaves of about 3 cups of flour, and the size most sandwich bread recipes are written for. America’s Test Kitchen named USA Pan’s folded 1 lb loaf pan, model 1140LF, a co-winner in its loaf pan review, recommending it for crisp, professional-looking edges; this listing is that model.
The pan is commercial-gauge aluminized steel, steel coated with aluminum, with folded construction that the listing says gives strength and durability. USA Pan’s corrugated surface is designed to strengthen the pan and let air circulate for even baking and quick release, and it is finished with USA Pan’s silicone nonstick coating. ATK notes that folded pans give the sharpest corners but can trap crumbs, so wash the corners with a soft brush.
USA Pan’s FAQ says not to exceed 450°F, to use silicone, wooden or nylon utensils, and to skip cooking sprays, which may stain the pan. The listing says to wash it with hot water, mild soap and a gentle brush or sponge. USA Pan also makes a 9 by 5 by 2.75-inch, 1.25 lb version, model 1145LF, if your recipes call for the larger size. Warranty is limited lifetime.
Why we like it
- The 8.5 x 4.5-inch size King Arthur recommends for most yeast loaves
- Co-winner in America’s Test Kitchen’s loaf pan review
- Commercial-gauge aluminized steel, per the listing
- Limited lifetime warranty
Key specifications
| Model | 1140LF |
|---|---|
| Material | Aluminized steel, folded, corrugated surface |
| Size | 8.5 x 4.5 x 2.75 in (1 lb) |
| Coating | Silicone nonstick |
| Oven-safe to | 450°F, per USA Pan |
| Dishwasher safe | Hand wash, per the listing |
| Made in | USA, per USA Pan |
| Warranty | Limited lifetime |
Why we recommend it
Buy it if you bake sandwich bread, pound cake or brioche and want tall loaves with sharp corners from a pan built to commercial weight.
Skip it if your recipes are written for 9 by 5-inch pans; choose USA Pan’s 1.25 lb pan or one of the 9 by 5 picks below.
Pros and cons
Pros
- Standard yeast-loaf size
- Crisp, square corners
- Easy release
Cons
- Folded corners trap crumbs
- 450°F limit
- Hand wash
2. Nordic Ware Naturals 1 lb Loaf Pan – Plain Aluminum, Made in America
Nordic Ware’s Naturals loaf pan is the uncoated alternative, the kind of plain aluminum pan bakeries use. King Arthur Baking’s Susan Reid calls a light-colored pan made from an efficient heat conductor the ideal baking vessel, and notes that aluminum is what most professionals use. This pan is exactly that: pure aluminum, with nothing on the surface to scratch, flake or wear off.
Nordic Ware calls it the standard 1-pound size. The listing gives an exterior of 8.8 by 4.8 by 2.8 inches, an interior base of 8.2 by 4.2 inches and a capacity of 5 cups, and says it is sized to make domed loaves with golden crusts. That puts it in the 8.5 by 4.5-inch family, so it suits the same sandwich-bread and pound-cake recipes as the USA Pan.
Because it is uncoated, grease and flour it, or line it with a parchment sling, for sticky quick breads. The listing says it is made in America of domestic and imported materials and carries a lifetime warranty, but does not give an oven limit or dishwasher guidance; Nordic Ware’s listing for the larger 1.5 lb Naturals pan says hand wash only, which is the safe rule for natural aluminum, since dishwasher detergent can discolor it.
Why we like it
- Uncoated pure aluminum, per the listing
- Interior size and 5-cup capacity stated
- Made in America, per Nordic Ware
- Lifetime warranty
Key specifications
| Model | 45910 |
|---|---|
| Material | Pure aluminum |
| Size | 8.8 x 4.8 x 2.8 in outside; 8.2 x 4.2-in base; 5 cups (1 lb) |
| Coating | None |
| Oven-safe to | Not stated in the listing |
| Dishwasher safe | Not stated; hand washing advised for Naturals pans |
| Made in | USA, of domestic and imported materials |
| Warranty | Lifetime |
Why we recommend it
Choose it if you want an uncoated metal pan that browns evenly and has no coating limits to work around.
Skip it if you want release without greasing; a coated pan like the USA Pan is easier for sticky batters.
Pros and cons
Pros
- Nothing to wear off
- Light and conducts heat well
- Made in America
Cons
- Needs greasing or a liner
- Oven limit not stated
- Aluminum darkens with use
3. Le Creuset Stoneware Heritage Loaf Pan – Bakes and Serves
Le Creuset’s stoneware loaf pan is the one to buy if the pan is going to the table. It is a 9 by 5 by 3-inch, 1.5-quart dish with a colored glaze outside and a smooth enamel interior that the listing says releases food easily and resists cracking and crazing. It suits quick breads, meatloaf, a baked pasta or a loaf-shaped flan, and the listing says its heat retention keeps food warm or cold for serving.
The ratings are generous: Le Creuset lists thermal resistance from -9°F to 500°F, and says the pan is safe in the freezer, oven, microwave, broiler and dishwasher, and with metal utensils. That freezer-to-oven range makes it handy for freezing a prepared loaf and baking it later.
Stoneware bakes differently from metal, though. America’s Test Kitchen found ceramic pans heavy, slow to bake and inclined to give rounded edges, and noted that the Le Creuset pan bakes faster because of its larger size, so check doneness early. King Arthur’s guide to baking pans calls ceramic and stoneware acceptable where precise temperature isn’t critical, which matches what this pan does best. Le Creuset backs it with a limited lifetime warranty. Le Creuset says its products comply with FDA safety regulations; we found no explicit lead-free statement from the maker.
Why we like it
- Rated from -9°F to 500°F, broiler safe
- Dishwasher and metal-utensil safe, per Le Creuset
- Glazed, non-reactive interior
- Limited lifetime warranty
Key specifications
| Model | PG1049-2367 |
|---|---|
| Material | Glazed stoneware |
| Size | 9 x 5 x 3 in (1.5 qt) |
| Coating | Enamel glaze (no nonstick coating) |
| Oven-safe to | 500°F; broiler safe |
| Dishwasher safe | Yes |
| Made in | Not stated in the listing |
| Warranty | Limited lifetime |
Why we recommend it
Choose it if you bake quick breads, meatloaf and casseroles and want a pan handsome enough to serve from.
Skip it if you want tall, square-cornered sandwich loaves; ATK found stoneware gives rounder edges.
Pros and cons
Pros
- Freezer to oven to table
- High heat rating
- Dishwasher safe
Cons
- Heavy
- Rounded edges on loaves
- Costs far more than metal
4. OXO Good Grips Glass Loaf Pan with Lid – Freezer to Oven
Glass lets you watch the crust brown, which is useful for anyone still learning when a loaf is done. OXO’s glass loaf pan is borosilicate glass, which the listing says can go from freezer or fridge to microwave or oven without cracking, and it comes with a leakproof lid, per the listing title, so leftover meatloaf or half a banana bread stays in the same dish in the fridge.
The listing gives a 1.6-quart capacity and an easy-read 6 by 10-inch dimension marking, along with generous handles for a safe grip. It is microwave, oven, freezer and dishwasher safe, and BPA- and PVC-free, per OXO. It does not state a maximum oven temperature, so check the packaging, and keep the lid out of the oven.
Two things to know before baking in glass. King Arthur Baking advises reducing the oven temperature by 25°F when using a glass pan, because glass retains heat, and its tests found glass browned edges the least. America’s Test Kitchen found glass loaf pans heavier and slower to heat, with rounded edges, but also easier for monitoring browning and a good choice if you want to avoid nonstick. OXO backs the pan with its Better Guarantee for repair or replacement.
Why we like it
- Thermal-shock-resistant borosilicate glass, per OXO
- Lid for storing leftovers
- Large handles
- Dishwasher and microwave safe
Key specifications
| Model | 11249200 |
|---|---|
| Material | Borosilicate glass; lid included |
| Size | 1.6 qt; 6 x 10-in dimension marking |
| Coating | None |
| Oven-safe to | Oven safe; temperature not stated |
| Dishwasher safe | Yes |
| Made in | Not stated |
| Warranty | OXO Better Guarantee (repair or replacement) |
Why we recommend it
Choose it if you bake quick breads and meatloaf, want to see the crust, and like storing leftovers in the same dish.
Skip it if you want sharp-cornered yeast loaves; glass bakes slower and rounder, according to ATK.
Pros and cons
Pros
- See-through browning
- Bake and store in one
- No coating
Cons
- Oven limit not stated
- Lower the oven 25°F
- Heavier than metal
5. Wilton Gold Non-Stick 9 x 5-inch Loaf Pan – Easy Quick Breads
For a low-cost 9 by 5-inch pan, Wilton’s Gold loaf pan is the one here. The listing gives it as 9.25 inches long, 5.25 inches wide and 2.75 inches deep, which is the size King Arthur says suits larger yeast loaves of about 4 cups of flour and many quick breads. That makes it the natural pan for banana bread, pumpkin bread and a weeknight meatloaf.
Wilton describes it as heavy-duty, nonstick steel with a scratch-resistant coating made without PFAS. The listing rates it oven safe to 450°F, says it resists warping and spreads heat evenly for consistent browning, and gives it extended handles for moving it in and out of the oven. The gold color is lighter than many dark nonstick pans, which matters: America’s Test Kitchen notes that dark pans absorb more heat, so cakes in them bake more quickly.
It is dishwasher safe, though Wilton recommends washing in warm, soapy water before first use and after each use for best results. The listing does not say where the pan is made or give warranty terms.
Why we like it
- Full 9 x 5-inch size for quick breads
- Oven safe to 450°F, per the listing
- Coating made without PFAS, per Wilton
- Dishwasher safe
Key specifications
| Model | 191011472 |
|---|---|
| Material | Heavy-duty steel |
| Size | 9.25 x 5.25 x 2.75 in |
| Coating | Gold nonstick, made without PFAS |
| Oven-safe to | 450°F |
| Dishwasher safe | Yes; hand washing recommended |
| Made in | Not stated |
| Warranty | Not stated in this listing |
Why we recommend it
Choose it if you want an inexpensive, easy-release pan for banana bread and other 9 by 5-inch recipes.
Skip it if you bake sandwich loaves written for 8.5 by 4.5-inch pans; they will come out lower and wider.
Pros and cons
Pros
- Low cost
- Extended handles
- Light-colored coating
Cons
- Warranty not stated
- Coating needs gentle tools
- Too big for small yeast loaves
6. Chicago Metallic 1 lb Uncoated Loaf Pan – Built for Crusty Bread
Chicago Metallic’s uncoated loaf pan is aimed squarely at bread. It measures 8.5 by 4.5 by 2.75 inches, the 1-pound size, and is made from heavy-weight aluminized steel with folded corners and a wire-rod reinforced rim that the listing says prevents warping. The listing describes its traditional uncoated surface as suited to artisan bread and to developing a good crust.
An uncoated pan has two advantages over nonstick: there is no coating to scratch, so you can use it for years, and there is no coating temperature limit to think about. The trade-off is release. Grease the pan well, or line it with a parchment sling, especially for sweet quick breads that tend to stick. Folded corners give the sharp, square loaf shape that ATK liked in its review, but they hold crumbs, so clean them carefully.
Chicago Metallic recommends hand washing to extend the pan’s life and lists a lifetime warranty. The listing does not give an oven limit or say where the pan is made. Dry it promptly after washing; aluminized steel can rust where the coating is worn, and ATK notes that folded pans can rust.
Why we like it
- Uncoated for a crisp crust, per the listing
- Heavy-weight aluminized steel
- Wire-rod reinforced rim resists warping
- Lifetime warranty
Key specifications
| Model | 49042 |
|---|---|
| Material | Heavy-weight aluminized steel, folded corners, wire-rod rim |
| Size | 8.5 x 4.5 x 2.75 in (1 lb) |
| Coating | None |
| Oven-safe to | Not stated |
| Dishwasher safe | Hand washing recommended |
| Made in | Not stated |
| Warranty | Lifetime |
Why we recommend it
Choose it if you bake yeast bread often and want a durable pan with no coating to baby.
Skip it if you mostly make sticky quick breads and don’t want to grease or line the pan every time.
Pros and cons
Pros
- No coating to wear
- Square corners
- Lifetime warranty
Cons
- Needs greasing
- Seams can trap crumbs
- Oven limit not stated
7. Fat Daddio’s 9 x 5-inch Anodized Aluminum Loaf Pans, Set of 2 – Uncoated, Rated to 550°F
Fat Daddio’s is a bakery-supply brand, and this listing is a two-pack of its plain, professional BP-5643 loaf pan in the larger size. The listing’s size field gives 9 by 5 by 2.5 inches per pan and the title says 9 by 5 by 2.75 inches, but one description line gives smaller 7.7 by 3.75-inch measurements and a 5-cup capacity, so check the sizing on the listing before you buy. The pans are 18-gauge anodized aluminum, which the listing says will never rust, peel or flake.
The temperature rating stands out: the listing says up to 550°F, and also that the pans are safe in pressure cookers, air fryers and freezers. Fat Daddio’s says anodized aluminum heats and cools quicker, which it says helps prevent over-baking and dry cakes, and that it is safe for citrus-based foods, unlike traditional bakeware; those are the maker’s claims. The listing also says the pan is made without PFAS, PTFE or PFOA, which follows from the fact that it has no nonstick coating at all.
At 2.5 inches deep per the size field, the pans may be a little shallower than the 2.75-inch pans above, so very full batters may crown higher. Grease or line them for sticky breads. Two pans suit anyone who bakes loaves in pairs. Fat Daddio’s recommends hand washing and lists a lifetime warranty; the listing does not say where they are made.
Why we like it
- Rated up to 550°F, per the listing
- Anodized aluminum will not rust or flake, per Fat Daddio’s
- Two pans in one listing
- Lifetime warranty
Key specifications
| Model | BP-5643SET (two BP-5643 pans) |
|---|---|
| Material | 18-gauge anodized aluminum |
| Size | 9 x 5 x 2.5 in each (size field); listing details inconsistent |
| Coating | None |
| Oven-safe to | 550°F |
| Dishwasher safe | Hand washing recommended |
| Made in | Not stated |
| Warranty | Lifetime |
Why we recommend it
Choose it if you want a pair of uncoated 9 by 5-inch pans for quick breads and large loaves, with the highest metal-pan heat rating here.
Skip it if you want nonstick release or only need one pan; these pans need greasing or a liner.
Pros and cons
Pros
- High heat rating
- No coating to wear
- Two pans per order
Cons
- Inconsistent sizing on the listing
- Needs greasing
- Origin not stated
8. Lodge Cast Iron 8.5-inch Loaf Pan – Heavy Heat, Golden Crust
Lodge’s cast iron loaf pan is the heavyweight option, and it bakes like cast iron: slow to heat, then steady. The listing describes even heat distribution and strong heat retention for banana bread, cornbread and pound cake, and the pan is the 8.5 by 4.5-inch size, so it takes standard 1-pound recipes.
The finish is Lodge’s seasoning, which the listing says is made with only iron and oil and is PFAS-free; the title says the pan is made in the USA. Cast iron gives a deeper crust than thin metal, which suits cornbread and dense savory loaves. It is also a good pan for a small meatloaf, and it can go straight from the oven to a trivet on the table.
Care follows Lodge’s usual rules. Lodge says its cast iron should be washed by hand, because a dishwasher will remove the seasoning and likely cause rust; wash with warm, soapy water, dry completely and rub in a thin layer of oil. The listing does not state an oven limit or warranty terms, and it does not give the weight, but expect it to be much heavier than a metal pan.
Why we like it
- Made in the USA, per the listing
- Strong heat retention for crusty loaves
- Seasoned with iron and oil only, per Lodge
- Standard 8.5 x 4.5-inch size
Key specifications
| Model | BW8LP |
|---|---|
| Material | Cast iron |
| Size | 8.5 x 4.5 in |
| Coating | None (pre-seasoned with oil) |
| Oven-safe to | Not stated |
| Dishwasher safe | No; hand wash, dry and oil, per Lodge |
| Made in | USA |
| Warranty | Not stated in this listing |
Why we recommend it
Choose it if you bake cornbread and dense loaves, already care for cast iron, and want a pan that will outlast you.
Skip it if weight is a problem or you want to put the pan in the dishwasher.
Pros and cons
Pros
- Deep, even crust
- Practically indestructible
- No coating
Cons
- Heavy
- Needs seasoning care
- Slow to heat
9. USA Pan 9 x 4-inch Pullman Loaf Pan with Cover – Square Sandwich Loaves
A Pullman pan has tall straight sides and a sliding lid. With the lid on, the dough rises to fill the pan and bakes into a square, fine-crumbed sandwich loaf, the classic pain de mie; with the lid off, it works as a tall loaf pan. King Arthur Baking’s guide to baking pans lists the Pullman pan in two sizes, 9 by 4 by 4 inches and 13 by 4 by 4 inches, and this is the smaller one.
USA Pan builds it like its standard loaf pans: commercial-grade, heavy-gauge aluminized steel with the Americoat coating, which the listing describes as a patented silicone coating free of PTFE, PFOA and BPA. The pan measures 9 by 4 by 4 inches, and the listing says it is made in the USA from globally sourced materials, with a limited lifetime warranty.
Wash it with hot water, mild soap and a gentle brush or sponge, per the listing, and stay within USA Pan’s 450°F limit for its silicone coating. A Pullman loaf is ideal for tortas or grilled sandwiches where you want even, square slices. USA Pan also sells a 13 by 4-inch version if you bake larger loaves.
Why we like it
- Lid gives square, even slices
- Works as a tall loaf pan without the lid
- Made in the USA, per the listing
- Limited lifetime warranty
Key specifications
| Model | 1170PM |
|---|---|
| Material | Aluminized steel; sliding cover |
| Size | 9 x 4 x 4 in |
| Coating | Americoat silicone nonstick |
| Oven-safe to | 450°F, per USA Pan |
| Dishwasher safe | Hand wash, per the listing |
| Made in | USA, from globally sourced materials |
| Warranty | Limited lifetime |
Why we recommend it
Choose it if you bake sandwich bread and want square slices for tortas, toast or grilled sandwiches.
Skip it if you mostly bake quick breads; a standard loaf pan is simpler and cheaper.
Pros and cons
Pros
- Square, even loaves
- Two pans in one
- Commercial build
Cons
- Recipes need sizing for Pullman pans
- 450°F limit
- Hand wash
How to choose a loaf pan
1. Match the size to your recipes
This is the factor that matters most. King Arthur Baking says an 8.5 by 4.5-inch pan suits yeast loaves of about 3 to 3.5 cups of flour, and a 9 by 5-inch pan suits loaves of about 4 cups and many quick breads. Measure the inside of a pan you already own before buying a second one, since makers measure differently.
2. Choose the material for what you bake most
Light-colored metal is the all-rounder: King Arthur’s Susan Reid calls it the ideal vessel and America’s Test Kitchen preferred metal in its loaf pan review. Glass and stoneware heat slowly and hold heat, giving rounder edges and less browning; they are good for quick breads, meatloaf and serving. Cast iron gives the deepest crust and the most weight.
3. Coated or uncoated
Nonstick pans release loaves easily but carry an oven limit; USA Pan and Wilton rate theirs to 450°F, and ATK says nonstick metal pans shouldn’t be used above 450 degrees. Uncoated aluminum and aluminized steel need greasing or a parchment sling, but nothing wears off. Our guide to the best baking pan liners covers parchment and silicone options.
4. Look at the color
ATK notes that dark pans absorb more heat, so cakes in them bake more quickly, and suggests adjusting bake times to match the pan. King Arthur’s guide says sweet breads do better in light pans and low-sugar breads brown better in dark ones.
5. Folded or seamless corners
ATK found folded pans produced the best-looking loaves with sharp corners, but they trap crumbs and can rust; molded, seamless pans are easier to clean. USA Pan and Chicago Metallic’s pans here are folded.
How we chose these nine loaf pans
We looked for loaf pans in both standard sizes and in each common material from makers we could identify, including USA Pan, Nordic Ware, Le Creuset, Pyrex, OXO, Chicago Metallic, Lodge, Wilton and Fat Daddio’s, and kept only pans in stock on Amazon US when we checked. Williams Sonoma’s Goldtouch pans are not sold on Amazon, so they are not included; the Pyrex glass loaf dish we found was a European listing sized in centimeters, so the glass pick is OXO’s.
Sizes, materials, coatings, oven limits, care and warranties come from each Amazon listing, USA Pan’s use-and-care FAQ and Lodge’s cleaning guidance. The size advice comes from King Arthur Baking’s articles on choosing a bread pan and its complete guide to baking pans; the material findings from King Arthur’s comparison of glass, metal and stoneware and from America’s Test Kitchen’s loaf pan review. We have not baked in these pans ourselves for this guide.
Loaf pan questions, answered
What is the best loaf pan for baking bread?
For yeast bread, an 8.5 by 4.5-inch light-colored metal pan. The USA Pan 1 lb loaf pan was a co-winner in America’s Test Kitchen’s review and is the size King Arthur recommends for most yeast loaves; the uncoated Chicago Metallic and Nordic Ware pans are the alternatives if you prefer no coating.
Is a 9 x 5 pan the same as a 1-pound loaf pan?
Not quite. Makers usually call the 8.5 by 4.5-inch pan the 1-pound size; USA Pan sells its 9 by 5-inch pan as 1.25 pounds. King Arthur says the half-inch difference adds up to about 15 percent more capacity in the larger pan.
Can I use a 9 x 5 pan for a recipe that calls for 8.5 x 4.5?
You can, but the loaf will be lower and wider, and it may bake faster. America’s Test Kitchen saw exactly that with larger pans. For quick breads the difference matters less; for yeast loaves, match the recipe.
Do glass loaf pans need a lower oven temperature?
King Arthur Baking advises lowering the oven by 25°F when using a glass pan, because glass retains heat, and baking up to 10 minutes longer. Check for doneness by color and an inserted skewer rather than time alone.
Which loaf pans can go in the dishwasher?
Of the pans here, the Le Creuset stoneware, OXO glass and Wilton Gold pans are listed as dishwasher safe. USA Pan, Chicago Metallic, Fat Daddio’s and Nordic Ware recommend hand washing, and Lodge says never to put its cast iron in a dishwasher.
Our final pick for loaf pans
Buy the USA Pan 1 lb loaf pan if you want one pan for sandwich bread and pound cake. Add a 9 by 5-inch pan, the Wilton Gold or the uncoated Fat Daddio’s, if you bake a lot of banana bread and big loaves. Choose Le Creuset for stoneware you can serve from, OXO for glass with a lid, Nordic Ware or Chicago Metallic for uncoated metal, Lodge for cast iron and the USA Pan Pullman for square sandwich slices.
Baking square sandwich loaves? Our guide to the best Pullman loaf pans covers lidded pans for pain de mie and shokupan.
Related guide: Best bread baking book.
Related guide: Best mini loaf pan.
Related guide: Loaf pan alternative.
If you are buying several pans at once, a set may cost less; our guide to the best baking pan sets compares nine of them. For deeper pans for roasts and holiday birds, see our cluster guide to the best roasting pan. For a sweet loaf-pan project, our guide to Mexican desserts covers the sweets you will find on a Mexican dessert menu. And when you would rather not bake at all, see the menu or call to order.