Credit:
Reviewed / Betsey Goldwasser
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Credit:
Reviewed / Betsey Goldwasser
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The nonstick coating on this loaf pan really does its job, and large handles with orange nonslip pads make it easy to handle, too. Read More
Made of steel coated with aluminum and with a colorless nonstick coating, you can get an even bake on quick breads and cakes with this pan. Read More
Pyrex's Easy Grab pan has ample handles and is dishwasher and microwave safe. It's a versatile pan for those who don't want nonstick coating. Read More
Sold as a set of two, these pans have a dark nonstick coating that turns out a nice crust, even if it doesn't release perfectly every time. Read More
Despite the heft, the Staub enameled cast iron loaf pan bakes gorgeous bread. Read More
Wonder why your banana bread doesn’t come out so great? Maybe the problem is your pan. In a good loaf pan, your quick breads will bake within the time called for in your recipe. They’ll come out rounded on top with crispy (but not thick or tough) crusts, with moist and tender interiors. In other words, they’ll bake perfectly.
Our pick for the best loaf pan is the Rachael Ray Yum-o! Nonstick Oven Lovin' Loaf Pan (available at Amazon for $9.97) , which comes at an excellent value and aced all of our tests in the kitchen.
The best loaf pan we tested is Rachael Ray's Yum-o! Nonstick Oven Lovin' Loaf Pan.
Large, grippy handles
Nonstick coating safe up to 500°F
Large capacity
None that we could find
The USA Pan Loaf Pan will save your cakes from a deeply browned crust.
Nonstick finish performed well in testing
Easy to clean
Great for non-crust breads and cakes
No handles
Great handles
Microwave and dishwasher safe
Must grease well
Sold as a set of two
Dark nonstick coating good at crusting
Nonstick coating performed so-so in testing
Small handles
Superb heat retention
Large, grippy handles
Good at crusting
Heavy
Color makes it hard to clean
Prevents overbrowning
Simple and lightweight aluminum construction
Requires washing by hand
Not ideal for developing crusts
We baked banana bread, meatloaf, and white bread in each of the different loaf pans we tested.
Loaf pans come in a variety of sizes, colors, and materials. For best results, it’s important to use the size called for in your recipes. If you use a different size, your baked goods may not come out with the texture and/or height that you expected and may also take more or less time to bake than specified in the recipe.
Dark-colored pans hold in more heat and consequently give a darker, thicker crust, which makes them excellent for breads. However, you may also want to have a lighter colored pan in your collection for those times when you’re baking cakes and prefer a lighter, more tender crust.
For ease of use, you can’t beat metal pans. They’re lightweight and easy to handle and of course, pretty much unbreakable. If you plan to serve right from the pan, both glass pans and ceramic pans are more attractive. However, they may not brown as deeply or evenly as metal pans.
Our tests proved that nonstick pans really help when it comes to releasing baked goods and cleaning up. But even when you use a metal pan, such as a glass or ceramic loaf pan, with nonstick finish, it’s best to grease the pan as extra insurance against sticking.
Sharon Franke
Contributor
Sharon has tested and reviewed kitchen equipment for over 30 years. Before becoming a cooking tools maven, she worked as a professional chef in New York City restaurants.
Valerie Li Stack is a senior staff writer for Kitchen & Cooking. She is an experienced home cook with a passion for experimenting with the cuisines of countries she's visited. Driven by an interest in food science, Valerie approaches the culinary scene with a firm grasp of cooking processes and extensive knowledge of ingredients. She believes food speaks to all people regardless of language and cultural background.
Lily Hartman
Staff Writer, Search
Lily Hartman is a staff writer who also enjoys writing magazine articles about health and outdoor recreation. In her free time, she likes to hike, camp, run, and lift weights.
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