Skip to content
FriendsPantry
Loaf tin

Cookware & bakeware · Bakeware

Loaf tin

A deep, narrow rectangular tin for baking sandwich loaves, banana bread and pound cakes.

Useful to have · No power needed · 22 recipes

Photo: May be Предположительно Nleamy, via Wikimedia Commons (public-domain)

What it is

A rectangular metal tin with tall, often slightly flared sides, commonly sold by capacity such as 450 g (1 lb) or 900 g (2 lb). It gives bread and cakes the familiar sliceable loaf shape. It is a specific kind of cake tin; the catalogue's 'cake / loaf tin' is the broader term.

What it’s for: Shaping and supporting tall loaves of bread or cake so they rise upwards and slice neatly.

How to use it

  1. Grease the tin and line with a strip of baking paper overhanging the long sides.
  2. Fill with batter or shaped dough to about two-thirds full.
  3. Bake in a preheated oven until a skewer comes out clean or bread sounds hollow.
  4. Lift out using the paper and cool on a rack.

Good to know

Tasks
baking sandwich bread, baking banana bread and pound cake, making meatloaf, setting terrines and frozen desserts
Cooking methods
Oven-baked
Materials
aluminium, non-stick steel, glass, silicone
Care and cleaning
Wash and dry thoroughly. A paper liner keeps it clean and makes release easier.
Limitations
Deep batters take longer and can sink if underbaked; the size given in a recipe matters.

Safety

  • Use oven gloves; edges heat fast.

If you don’t have one

Equipment guide

How it works: Narrow walls support the dough or batter so it rises upwards and holds a loaf shape. The tin conducts heat into the sides and base so the crust sets around the loaf while the centre bakes.

MaterialGoodWatch out
Aluminised or carbon steelRigid, good browning.Can rust when the coating chips.
Aluminium (plain or hard-anodised)Light, conducts heat about 15 times better than stainless steel and heats quickly; anodising hardens the surface and stops reaction with acids.Plain aluminium reacts with acidic and alkaline foods and can discolour them; thin gauges warp; not magnetic, so it needs a steel base for induction.
Non-stick (PTFE or ceramic sol-gel coating on aluminium)Eggs, fish and pancakes release with little fat; easy to clean; forgiving for beginners.Coatings wear out (ceramic often faster than PTFE); PTFE should not be heated empty or above about 260 °C; poor at building fond; needs non-metal utensils.
SiliconeFlexible, so bakes pop out; non-stick; does not rust.Poor heat conductor, so browning is weak; floppy when full and needs a tray underneath.
Borosilicate or tempered glassNon-reactive, lets you see the browning on the sides and base; holds heat well once hot.Slow to heat; can shatter with sudden temperature changes (e.g. cold liquid into a hot dish, or from fridge to hot oven).
Standard loaf tin (about 900 g / 2 lb)
Around 23 × 13 cm; sandwich loaves and loaf cakes.
Small loaf tin (about 450 g / 1 lb)
Smaller cakes and loaves.
Pullman tin
Lidded, for square-sided sandwich bread.

Buying guidance

Starting out: A 900 g (2 lb) metal loaf tin.

  • Capacity stated by loaf weight or dimensions
  • Straight, rigid sides
  • Rolled edges
  • Lid if you want Pullman-style bread

No brands or prices — check current reviews before buying.

Techniques:Baking

Related tools

Recipes that use it

10 more