Loaf Pan Sizes Explained

Loaf pans look alike on the shelf, but the difference between a 9 by 5 inch pan and an 8½ by 4½ inch pan is about 2 cups of volume. Put sandwich dough meant for the smaller pan into the larger one and the loaf comes out squat; pour a quick bread batter meant for the larger pan into the smaller one and it may overflow or sink.

This guide lists the common loaf pan sizes, how much they hold, and how much yeast dough or batter fits each. It also explains how to measure your own pans when the label has long since worn off.

Common sizes and volumes

Pan sizes are usually listed as the inside length and width across the top, plus depth. Because sides slope, two pans with similar labels can hold different amounts. These are typical capacities filled to the brim.

• 9 by 5 by 3 inch (23 by 13 by 7.5 cm): about 8 cups (2 L)
• 8½ by 4½ by 2¾ inch (22 by 11 by 7 cm): about 6 cups (1.5 L)
• Mini loaf, about 5¾ by 3 inch (15 by 8 cm): about 2 cups (475 ml)
• Pullman 9 by 4 by 4 inch (23 by 10 by 10 cm): straight sides with a lid
• Pullman 13 by 4 by 4 inch (33 by 10 by 10 cm): for large sandwich loaves

Yeast dough amounts

For a domed sandwich loaf that rises about 2.5 cm (1 inch) above the rim, an 8½ by 4½ pan suits roughly 650 to 750 g of dough, which is a formula built on about 360 to 420 g of flour. A 9 by 5 pan suits about 850 to 950 g of dough, or around 480 to 540 g of flour.

Many older sandwich bread recipes were written for the 8½ by 4½ pan. If your loaves come out wide and low in a 9 by 5, the pan is probably the cause, not the yeast.

Pullman pans

A Pullman pan has straight sides and a sliding lid that gives a square loaf with a tight, even crumb, as in pain de mie. Since the lid caps the rise, the amount of dough must be accurate. Too little leaves rounded corners; too much forces dough out of the seams and gives a dense crumb.

As a rough guide, a 9 by 4 by 4 inch Pullman takes about 650 to 750 g of dough, and a 13 by 4 by 4 inch Pullman takes about 1 to 1.2 kg. Check your pan maker's recommendation, since dimensions vary.

Quick bread batter

Quick breads such as banana or zucchini bread rise in the oven and need headroom. Fill the pan about two-thirds full. A batter made with about 250 g (2 cups) of flour usually fits a 9 by 5 pan; the same batter in an 8½ by 4½ pan may dome high and crack or spill over.

If you only have the smaller pan, bake the extra batter as a few muffins. Expect them to be done in about 20 to 25 minutes rather than the hour or so a loaf needs.

• Two-thirds full for quick bread and pound cake
• Bake on the center rack; tent with foil if the top darkens before the center sets
• Swap to two mini loaves and start checking about halfway through the original time

How to identify an unknown pan

Measure across the inside of the top rim from edge to edge for length and width, then measure the depth on the inside. Next, fill the pan with water from a measuring jug and note the volume. Write the size on a label or tape on the bottom.

Material also changes results. Dark metal pans brown loaves faster than light aluminum, and glass loaf pans brown the sides more and can need a lower temperature. Reduce the oven by about 15°C (25°F) for glass or very dark pans and check early.

Common questions

Can I bake a 9 by 5 recipe in an 8½ by 4½ pan?

For yeast bread, remove about 20 percent of the dough and bake it as rolls. For quick bread, fill the pan two-thirds full and bake the rest as muffins, so the loaf does not overflow.

Why is my sandwich loaf flat on top?

The pan may be larger than the recipe expects, the dough may have been underproofed or overproofed, or the dough may be too wet to hold its shape. Check pan size first.

Do I need to grease a nonstick loaf pan?

A light coat of butter or oil is still worth it, especially for sticky quick breads with fruit or sugar. A parchment sling makes lifting the loaf out easier.