NON-STICK LOAF PAN

7.80 x 3.75 x 2.70 inch/19.50 x 9.50 x 6.8 cm interior measurement. Holds approximately 1.6 Qt/1.5 L volume.

I think a loaf pan was the first baking pan I ever purchased. I baked a lot of banana bread and other loaf cakes growing up and in university. Baking was my way of relaxing, and the end result of a freshly baked laof that filled the house with delicious aromas was the bonus end-result!

The straight sides with slightly soft edges will make your banana bread and pound cakes look professionally baked. This pan fits most standard 9-x-5-inch loaf recipes.

  • An essential pan for loaf cakes and breads
  • 0.03 inch/0.8 mm thick carbon steel
  • Rolled edge design for durability and resistance to warping
  • 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 washing is recommended
  • Avoid using knives or other sharp tools in direct contact to prevent damaging the non-stick surface

Anna Olson Kitchen Baker’s Box

Check out the NEW Anna Olson Kitchen Baker’s Box - a 5-piece collection of quality baking pans, with a bonus silicone spatula, available exclusively at Hudson's Bay Company.

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Recipes

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CARROT ORANGE LOAF

APPLE BUTTER CINNAMON RAISIN LOAF

Lemon Crumble Loaf Cake

anna's top tips

  • Did you know that a standard 12-cup muffin recipe can also be baked in a laof pan – only the bake time changes. So take those pumpkin muffins you love and turn them into a pumpkin loaf!
  • 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.
more baking tips

Anna's newest book

Set for the Holidays with Anna Olson

In her festive cookbook, Anna shares the recipes she loves to make during the holiday season (and, really, almost every day). Pre-order it now to receive it right when the book comes out on October 16!

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