Here’s Why Different Loaf Pan Sizes Can Make Your Bread Fall Flat

If your quick breads are short and squat instead of rising high, your pan may be to blame. While loaf pan sizes may seem insignificant, the pan volume can make all the difference.

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Common Loaf Pan Sizes

Loaf pans can come in all sorts of sizes, from large pain de mie pans to mini sizes that make perfect food gifts. Here are a few of the most common sizes:

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Claire Krieger/Taste of Home

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Print the chart

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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.

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Use the Right Size for Best Results

The two most popular bread pan sizes are 9×5 and 8½x4½ inches. Both sizes are typically 2½ inches tall. While the difference in sizes seems small, it actually equals a 15% difference in capacity. That can really affect the outcome of your bake—especially in quick breads and those that use less than three cups of flour.

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If your recipe calls for a 8½x4½-inch pan and you use a 9×5, your bread could fall flat instead of properly rising. On the other hand, if your recipe calls for a 9×5 and you use a 8½x4½, your batter may overflow and burn in the oven!

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If you don’t have the right size pan for your recipe, here’s how to adapt baking recipes so you can use the pans you already have in your kitchen.

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What If Your Recipe Doesn’t Specify?

You should always follow the directions on which size pan to use, but what should you do if it doesn’t say? Because the limit of any loaf pan is about two-thirds full, we recommend you choose the 8½x4½. Fill the pan until it’s two-thirds full, and if there is any remaining batter, fill up a muffin tin. This ensures you get a beautifully risen loaf instead of a potentially flat loaf in a 9×5.

Now that you know the importance of pan sizes, it’s time to make a loaf of the Best-Ever Banana Bread!

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Quick Breads to Make in a Loaf Pan

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Lemon Blueberry Bread Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. —Julianne Johnson, Grove City, Minnesota Go To Recipe

Pina Colada Zucchini BreadAt my husband's urging, I entered this recipe at the Pennsylvania Farm Show—and won first place! You'll love the cakelike texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania

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Ever wondered what is quick bread? Our guide will tell you.

Blueberry Quick Bread with Vanilla SauceThis loaf is chock-full of blueberries—two whole cups! When you pour the vanilla sauce over the bread, it makes it moist--almost like a pudding. I suggest serving a robust cup of coffee with this delicious treat. —Sue Davis, Wausau, Wisconsin Get recipes for other types of bread, including yeast breads!

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Key Lime BreadI first tried this deliciously different bread at a friend's house, and she graciously shared the recipe with me. It's so easy to make and it tastes absolutely yummy! —Joan Hallford, North Richland Hills, Texas

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Parmesan Zucchini BreadThis loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. —Christine Wilson, Sellersville, Pennsylvania

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Chocolate Chai Mini LoavesThis bread is irresistible! A friend gets mad when I make it because I give her a loaf and she can't help but eat the whole thing! —Lisa Christensen, Poplar Grove, Illinois

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Learn how to convert a quick bread recipe into mini loaves.

Almond Tea BreadMy aunt brought her tea bread recipe with her from Scotland, and enjoying a fresh-baked loaf has become a family tradition during the holidays. Each slice is loaded with red cherries. —Kathleen Showers, Briggsdale, Colorado

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Apple-Rhubarb BreadRhubarb is such a jewel that I freeze it to have all year. Here’s how my mother used rhubarb – in an apple bread spiced with cinnamon. —Linda Tom, Sioux Falls, South Dakota

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Louisiana Pecan Bacon BreadOne Christmas, the babysitter brought gifts for my daughter and a basket of goodies, including pecan bread. When I make this bread, I remember that kind soul. This bread won a blue ribbon at the Los Angeles County Fair in 1988, and I still bake it for family and friends. —Marina Castle-Kelley, Canyon Country, California

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Cranberry Orange Walnut BreadComing from Oregon, a state famous for its cranberries, this bread is a given at our house. Each fall my husband and I scrounge around for walnuts to go in it. It's a regular on our table, and not just at Thanksgiving. I freeze the berries so I have a ready supply all year long. —Elaine Kremenak, Grants Pass, Oregon

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Bacon Walnut Bread with Honey ButterMy savory walnut bread filled with bacon bits and blue cheese dressing is complemented by the sweetness of honey-flavored butter. Cut yourself a thick slice, slather on the butter and enjoy!—Pam Ivbuls, Omaha, Nebraska

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Strawberry BreadMy husband and I are strawberry lovers, so each spring we pick about 30 quarts. This strawberry bread recipe makes two delicious loaves. One we eat right away; the other we freeze and pull out when family comes to visit.

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Herb Quick BreadThis simple bread is especially good with soups and stews, but slices are also tasty alongside fresh green salads. The herbs make it a flavorful treat any time of the year. —Donna Roberts, Manhattan, Kansas

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Lemon-Thyme Tea BreadI received this recipe as part of a gift, along with a lemon thyme plant and a fresh loaf of this pound cake-like bread. Everyone who tries it asks for the recipe. —Jeannette Mango, Parkesburg, Pennsylvania

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Pumpkin Banana BreadI came across these loaves in a local newspaper about 10 years ago, and I still make this pumpkin banana bread recipe on a regular basis. It conveniently yields a number of mini loaves, making gift-giving easy. —Linda Wood, Roanoke, Virginia

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A Bit Nutty Boston Brown BreadHearty and dense, my homemade Boston Brown Bread features hazelnuts for a delightfully nutty taste. Thick slices pair well with just about anything, from soup and stews to pasta and meat entrees. —Lorraine Caland, Shuniah, Ontario

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Apple Zucchini BreadSince apples and zucchini are so abundant in this area, it's only natural that the two be used together in one recipe. I really don't know the origin of this bread, but I do know it's been one of my favorites for many years. —Patti Dillingham, Scranton, Arkansas

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Autumn Pear BreadPears give these little loaves delicious flavor and help keep them nice and moist. They make lovely gifts to share, too. —Mary Lynn Wilson, Linden, Texas

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Apricot Cranberry BreadI was making cranberry bread one day and wanted to try something a little different. I found a jar of apricot jam in the refrigerator and decided to spoon the jam into the center of the bread. It looked lumpy, so I took a knife and cut the jam into the bread. The end result was delicious. —Diane Roth, Milwaukee, Wisconsin

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Date Pecan Tea BreadPacked with dates and pecans, this sweet bread is excellent on its own and even better topped with the chunky cream cheese spread. We enjoy it during the holiday season, but also for after-school and late-night snacks. —Carole Resnick, Cleveland, Ohio (Get recipes for more types of sweet bread!)

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Pumpkin Pecan LoavesAmong all my pumpkin bread recipes, this caramel-glazed creation is the pick of the crop. Often, I'll wrap up a lovely loaf as a homemade gift for teachers and Sunday school leaders. —Brenda Jackson, Garden City, Kansas

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Pineapple Cherry LoavesPineapple adds a fun twist to this holiday quick bread, plus it wakes each delicious bite nice and moist. My family prefers this to traditional fruitcake. —Dolores Peltier, Warren, Michigan

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Pumpkin Chocolate LoafThese tender chocolate loaves with hints of pumpkin and spice have been a favorite of mine for years. Slice them up for snack time or dessert. —Kathy Gardner, Rockville, Maryland

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Sun-Dried Tomato Provolone BreadThis savory quick bread, which was passed down from my mother, is packed with great flavors. It not only goes well will soups and chowders, but makes a delicious accompaniment to beef and chicken entrees. —Marie Rizzio, Interlochen, Michigan

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Praline-Topped Apple BreadApples, toasted pecans and a praline glaze make this bread perfect for a holiday celebration—or anytime. We like it better than our go-to coffee cake. —Sonja Blow, Nixa, Missouri

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Rhubarb BreadThis is quite a good bread - our family really enjoys it! It's also very quick and easy to prepare, once you have the rhubarb diced. —Grace Capen, Sacramento, California

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Roasted Butternut Squash BreadButternut squash is so versatile, I use it to make a sweet and savory bread that’s fabulous for breakfast, snacking or even dessert. —Sarah Meuser, New Milford, Connecticut

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Best Ever Banana BreadWhenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is amazingly good! —Gert Kaiser, Kenosha, Wisconsin

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Eggnog Fruit BreadPresents from the pantry are a tradition in my family, and this moist, fruity quick bread is a favorite. I wrap loaves in cellophane and garnish with stickers and curly ribbons. —Margo Stich, Rochester, Minnesota

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Country Cinnamon Swirl BreadI'm always busy with three active sons, so this rich quick bread is a favorite. I like to wrap these loaves to give as gifts. —Sharon Walker, Huntington Station, New York

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Orange Pecan BreadMy husband loves this bread. Whenever I ask him to suggest a nice tea bread, he says, "What about that orange-pecan stuff?” —Sondra Feldstein, Bondurant, Iowa.

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Lemon Yogurt BreadThis tender bread will remind you of pound cake. Its mild lemon flavor and cakelike texture makes it perfect for brunch or a mid-afternoon snack. —Suzy Horvath, Milwaukie, Oregon

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Special Banana Nut BreadThis extra-special banana bread makes a wonderful gift for friends and neighbors. The recipe makes two loaves, so I can serve one and keep the other one in the freezer to use as a last-minute gift. —Beverly Sprague, Catonsville, Maryland

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Cranberry Pumpkin BreadPut leftover cranberries and pumpkin to great use in this moist quick bread. It’s very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. —Dixie Terry, Goreville, Illinois

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Drizzled Butternut BreadMy two young children love this buttercup yellow bread. Squash makes it moist and goes so well with the cinnamon. This will be a welcome addition to a brunch or dinner table.—Misty Thompson, Gaylesville, Alabama

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Sweet Potato Cinnamon BreadMy family loves quick breads. This one is moist and spicy. If you don't have mini loaf pans it works just as well in regular size pans. —Nancy Foust, Stoneboro, Pennsylvania

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Eggnog Mini LoavesThe seasonal flavors of eggnog, rum extract and nutmeg shine through in these moist, golden loaves. Tender slices are just right with a cup of coffee. —Beverly Elmore, Spokane, Michigan

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Pumpkin Swirl BreadThis combination of pumpkin, nuts and dates makes a delicious, golden pumpkin cream cheese bread. The surprise inside—a rich creamy swirl—is like a luscious layer of cheesecake in each slice. —Cindy May, Troy, Michigan

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Fresh Pear BreadWhen our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.—Linda Patrick, Houston, Texas

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Apple Banana BreadMy children love to bake (and eat) all kinds of banana bread. They make this all by themselves, with just a little help from me to put it in the oven. —Kristin Metcalf, Charlton, Massachusetts

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Orange Cranberry BreadThis orange cranberry bread is packed with the zesty taste of cranberries and orange peel. I suggest serving slices toasted with butter or cream cheese. —Ron Gardner, Grand Haven, Michigan

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Contest-Winning Chocolate Chip Pumpkin BreadA touch of cinnamon helps blend the flavors in this tender pumpkin chocolate chip bread. And since the recipe makes two loaves, you can send one to a bake sale and keep one at home for your family to enjoy. —Lora Stanley, Bennington, Kansas

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Candy Cane Chocolate LoavesWhen I had a bunch of leftover candy canes after the holidays, I was inspired to use them up by adding them to a chocolate bread. Coffee and cocoa intensify the flavor. —Shelly Platten, Amherst, Wisconsin

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