non-stick european style loaf pan

8.90 x 3.20 x 2.6 inch/22.50 x 8.00 x 6.5 cm interior measurement.
Approximately 1.6 Qt/1.5 L volume

Available at The Bay & The Gourmet Warehouse.

I like having pans in assortment of shapes, but that hold standard recipe volumes. This pan holds a standard 9-x-5-inch loaf pan recipe, but it has a longer shape and the folded edges make for a loaf with a professional look. Whether yeast breads for sandwiches, or my classics like a Zucchini Loaf, you’ll be pleased with the look this pan produces.

This loaf pan yields loaves with a long & lean look and precise edges.

  • This European loaf pan has folded edges, so that cakes and breads have clean, straight edges
  • 0.01-inch/0.5mm thick carbon steel
  • Double glazed non-stick layer is FDA approved and PTFE and PFOA free
  • The non-stick surface is safe for temperatures up to 445°F/230°C
  • Hand wash only
  • Do not use peroxide, baking soda or vinegar to clean and do not scrape or use metal scouring pads. Avoid using metal tools, or other sharp tools, in direct contact with the non-stick surface to prevent its damage. Do not cut baked contents inside the pan.
  • Made in China

anna's top tips

  • While a banana bread recipe or other sweet loaf should cool in the tin for about 20 minutes before turning out to finish cooling, a yeast bread needs to be turned out of the tin right away, so that the crust stays crisp as it cools.
  • Did you know that a standard 12-cup muffin recipe can also be baked in a loaf pan – only the bake time changes. So take those pumpkin muffins you love and turn them into a pumpkin loaf!
more baking tips

Recipes

CLASSIC ZUCCHINI LOAF with ORANGE

WHOLE WHEAT SLICING LOAF

Lemon Crumble Loaf Cake

Baking Day with Anna Olson

Recipes to Bake Together.

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