The Best Loaf Pans for Baking Breads and Desserts
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Bake quick breads, snacking cakes, and more with the Chicago Metallic Commercial II Loaf Pan, our Best Overall.
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Professional bakers and home cooks alike can agree that nothing is quite as satisfying as watching that seasonal quick bread rise in the oven or throwing together a hearty meatloaf or casserole. Whether you're baking a bronzed pumpkin spice cake or your favorite levain, the pan you rely on can make or break your project. Indeed, loaf pans are proportioned to make breads and cakes rise to dome-like perfection. Metal pans bake bread up browner and faster than glass or silicone, as metal “catches temperature faster and provides better rise and crispier edges,” says Fernando Trocca, executive chef of Mostrador NYC. Yet, there are advantages to every type.
On this list, we included top-performing loaf pans in various materials, such as ceramic, cast iron, glass, and silicone. In addition to material and heat conductivity, we considered factors like size and cleanup, ultimately naming the Chicago Metallic Commercial II Loaf Pan the Best Overall. Read on to learn more about it and for our full list of the best loaf pans.
Best Overall: USA Pan 1-Pound Loaf Pan
Pros
Cakes cook evenly and release easily from the pan.
Cons
Grooves can be tricky to clean.
Heavy aluminized steel is the way to go for even browning and consistent baking. A family-owned company that's supplied tools to professional bakers for over 50 years, USA Pan is known for solid products and even its own proprietary silicone nonstick coating that is free of PTFE and PFOA chemicals. The folded corners and rolled top contain coated wire reinforcements to help maintain the loaf pan’s shape and cooking abilities and prevent warping. Even the ridged portion of the pan helps to increase airflow while baking.
Material: Aluminum
Dimensions: 8.5 x 4.5 x 2.8 inches
Wash: Hand wash
Price at time of publish: $19
Best Value: Amazon Basics Baking Bread Loaf Pan
Pros
You get two identical pans for a great value. Steel conducts heat well for even browning and consistent results.
Cons
The pans have small handles compared to other models.
It's hard to resist two identical pans for the price of one. Since many recipes are actually formulated for two loaves, having two pans of the same type and shape makes your job easier, especially once they go in the oven. Made of heavy-weight steel, these pans are super-durable, they heat evenly, and they have the standard non-stick coating for easy release. Just make sure to take extra precautions if broiling, since the recommended temperature, like that of many other similar pans, is only 428 degrees Fahrenheit.
Material: Alloy steel
Dimensions: 10.6 x 6 x 2.8 inches
Wash: Hand wash
Price at time of publish: $17
Best Ceramic: Emile Henry French Ceramic Potter Loaf Pan
Pros
This stylish pan can go straight from the oven to the table.
Cons
It doesn’t come with a lid for storage.
Stoneware is one of the most effective heat conductors, and this loaf pan, made from Emile Henry’s signature Burgundian clay, can withstand temperatures up to 500 degrees Fahrenheit. The Potter Collection is a throwback to decades of artisan ceramicists crafting durable and beautiful pieces ready to top any table. The hand-applied glaze resists food odors as well as chipping or cracking. While baking that loaf of bread or zucchini cake is always an option, the clay’s ability to retain heat makes it a great choice to keep casseroles or gratin-like dishes warm while at the table.
“I'm also a fan of the Emile Henry products,” says Jessica Leung, the executive pastry chef at the Shinola Hotel in Detroit. “They are ceramic, so a little different than glass. I find them to be sturdy, hold their heat and also have a nice aesthetic. As long as you properly take care of these products, while a little more pricey, they generally last a lifetime.”
Material: Ceramic
Dimensions: 11 x 5.5 x 3 inches
Wash: Dishwasher safe
Price at time of publish: $35
Best Cast Iron: Lodge Cast Iron Loaf Pan with Silicone Grip
Pros
Its browning and nonstick capabilities are top-notch.
Cons
It’s heavier and more cumbersome to move than other loaf pans. The silicone hand grips are only safe to 425 degrees Fahrenheit, while the pan is good up to 500 degrees.
Lodge cast iron pans are revered for a great reason; they provide excellent heat conduction. This loaf pan is a solid choice and then some. The sturdy base has crisp corners, clean lines, and convenient handles with removable silicone hand grips. The best part? It comes pre-seasoned and ready to go. Pack it to use on a camping trip or give your banana bread a little smokiness on the grill.
Material: Cast iron with silicone grip
Dimensions: 4.7 x 12.1 x 2.9 inches
Wash: Hand wash cast iron; handles are dishwasher safe
Price at time of publish: $30
Best Glass: Pyrex Basics Loaf Dish
Pros
It’s easy to use as a baking dish and can go in the dishwasher.
Cons
Even durable glass can crack with a drastic change of temperature.
Pyrex bakeware can last a lifetime if you take care of it properly, and glass has the advantage of resisting odors and stains. In addition to the oven, this versatile loaf dish can go in the microwave, fridge, and freezer, and its extra-large handles make it easy to transport to the table. While baked goods may rise better in metal pans, this glass version is great for just about everything else.
Material: Glass
Dimensions: 5.1 x 10.4 x 3 inches
Wash: Dishwasher safe
Price at time of publish: $28
Best Nonstick: Great Jones Breadwinner
Pros
Vibrant colors set it apart from most loaf pans, and it’s dishwasher safe.
Cons
The wavy base is harder to clean crumbs out of than other models, and ceramic coating can chip from metal utensils.
Great Jones may be a newcomer, but like its cookware, the brand's bakeware performs nicely and has an eye-catching design. Made of aluminized steel, these loaf pans have a nonstick ceramic coating that’s both non-toxic and dishwasher-safe. A corrugated bottom helps release baked goods easily. Available in broccoli green, raspberry pink, and blueberry (a blue that tends toward cobalt), this loaf pan would add a fun, modern touch to your table.
Material: Aluminized steel
Dimensions: 8.5 x 4.5 x 2.8 inches
Wash: Dishwasher safe, but hand wash recommended
Price at time of publish: $28
Our Favorite
Loaf pans are incredibly useful tools for baking everything from meatloaf to banana bread. As you’ll likely use a loaf pan for quick breads and cakes more than anything, we chose our best overall with baking in mind. Made of lightweight aluminum, the USA Nonstick Loaf Pan is the right material for conducting heat and even baking.
Factors to Consider
Care and Cleaning
Before using, always wash your pans with mild soap in warm water to remove any residue or particles from the packing plant. While many loaf pans may say they are dishwasher safe, washing by hand is mostly recommended to keep them in like-new condition. When hand washing, always use a gentle soap and sponge or towel, and never scouring pads or abrasive agents.
When baking, take all precautions to grease even your nonstick pans. Lining your pans with parchment paper can be just as effective as butter or spray oil, if not more. That helps baked goods release more easily, and you’ll thank yourself when you're cleaning up.
While glass and stoneware tend to be more resilient against knives, silicone pans can tear or scratch. Using only wood utensils is a great way to keep pans in the best condition. When cutting or slicing baked goods, always use a cutting board.
Material
While there are many different types of loaf pans, in a professional setting you’re most likely to see loaf pans made of stainless steel, aluminum, or aluminized steel. These have the sharpest corners and the straightest lines, which are what professional chefs look for in a loaf pan.
Home chefs have the luxury of being able to choose between performance and appearance and can also use glass or ceramic loaf pans almost interchangeably. Nonstick silicone pans are the happy medium between glass and metal but still may need to be placed on a sheet pan before you put them in the oven.
If you bake often and enjoy sharing your perfectly browned cakes with crisp corners, opt for a classic metal version. If a casual snack cake that will stay on the counter is more your speed, you can use a glass or ceramic pan just as well.
Frequently Asked Questions
What is the difference between a bread pan and a loaf pan?
“There is no difference between a bread pan and a loaf pan. They are one and the same to chefs,” says Trocca.
How many mini loaf pans are equal to a standard loaf pan?
About three mini loaf pans are equal to a 9 x 5-inch loaf pan, according to Trocca.
Do you use parchment paper to make a loaf pan nonstick?
“Depending on what I'm making, I'll usually use non-stick spray with parchment paper on the base. Parchment is such a nice secret, because it makes things so much easier to take out and clean,” says Leung.
Whether you use parchment paper can also depend on the bread, according to Trocca. “If it is sourdough, just use oil. When making richer breads like brioche or milk bread, use butter and flour, and add a piece of parchment paper to the bottom with larger sides to pull it off the tin easily,” he says.
Any tips for getting your cakes out in one piece?
“Make sure to properly cool your product down so that it keeps its shape and comes out in one piece,” says Leung. A loaf pan needs at least five minutes to cool, according to Trocca.
“The last thing you want is for your work of art to just crumble or deflate before presenting it,” says Leung. “With breads, it's a little easier to handle, but if making banana bread or babka, I will cool it down, run a small paring knife or offset spatula along the edges, and then gently flip it out. If using parchment, you can generally just pick the whole thing up in one go.”
Our Expertise
Alissa Fitzgerald is a chef, recipe developer, and food writer with over 15 years of experience in the food industry. For this piece, she interviewed Executive Pastry Chef at Shinola Hotel, Jessica Leung, and Executive Chef Fernando Trocca of Mostrador NYC, to find out what the pros look for in loaf pans. She then used their insights, market research, and her own expertise to curate this list.
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