The two standard loaf pan sizes are 9×5 inches and 8 1/2×4 1/2 inches (often called 8×4). A 9x5x3-inch loaf pan holds about 8 cups to the brim, and an 8 1/2×4 1/2×2 3/4-inch pan holds about 6 cups. Most American quick bread and sandwich bread recipes are written for one of these two, so check which one your recipe means before you pour in the batter.
The chart below lists the common loaf pan sizes with their capacity, how much batter or dough each takes, and typical baking times, followed by how to swap one size for another.
Loaf Pan Sizes Chart
| Loaf pan size (top, inches) | Depth | Capacity to the brim | Quick bread batter | Yeast dough |
|---|---|---|---|---|
| Mini, 5 3/4×3 1/4 | about 2 inches | about 2 cups | 1 to 1 1/4 cups | about 1/4 pound |
| 7 1/2×3 1/2 | about 2 1/4 inches | about 4 cups | about 2 1/2 cups | about 1/2 pound |
| 8×4 / 8 1/2×4 1/2 (1 pound loaf) | 2 1/2 to 2 3/4 inches | about 6 cups | 3 1/2 to 4 cups | about 1 1/2 pounds |
| 9×5 (1 1/2 pound loaf) | about 3 inches | about 8 cups | 4 1/2 to 5 cups | about 2 pounds |
| 10×5 | about 3 inches | about 9 cups | 5 to 6 cups | 2 to 2 1/4 pounds |
| Pullman, 9x4x4 (lidded) | about 4 inches | about 9 cups | not usual | about 2 pounds |
| Pullman, 13x4x4 (lidded) | about 4 inches | about 13 cups | not usual | about 3 pounds |
Pan makers measure across the top inside the rim, and sizes vary by a quarter inch or so between brands. To check your own pan, measure the top from inside edge to inside edge, then pour in water a cup at a time until it reaches the rim. A loaf pan should be filled with batter about two-thirds full so the bread has room to rise without spilling over.
9×5 vs 8×4 Loaf Pan: Which One Does Your Recipe Need?
The 9×5 pan holds about one-third more than the 8×4, so the difference matters. If you pour batter meant for an 8×4 pan into a 9×5, you get a shorter, flatter loaf that bakes a few minutes faster. If you pour 9×5 batter into an 8×4, it will likely overflow, dome too much or stay raw in the center.
- Recipe uses 2 cups of flour or less: it is usually written for an 8×4 pan.
- Recipe uses about 3 cups of flour: it is usually written for a 9×5 pan.
- Yeast bread recipes: a dough with about 3 cups of flour fills an 8 1/2×4 1/2 pan; a dough with about 4 cups of flour fills a 9×5 pan.
For recipes written for each size, see this banana bread for a 9×5 loaf pan and the quick bread recipe for an 8×4 loaf pan.
Baking Times by Loaf Pan Size
| Pan | Quick bread at 350°F | Yeast bread at 350 to 375°F |
|---|---|---|
| Mini loaf pans | 25 to 35 minutes | 20 to 25 minutes |
| 8×4 / 8 1/2×4 1/2 | 50 to 60 minutes | 30 to 35 minutes |
| 9×5 | 55 to 70 minutes | 35 to 45 minutes |
| Pullman 13x4x4 | not usual | 40 to 50 minutes |
Quick breads are done when a skewer pushed into the center comes out clean or with a few dry crumbs and the top springs back. Yeast bread is done when it sounds hollow when tapped underneath, or reads 190 to 200°F in the center on an instant-read thermometer (enriched breads such as brioche are done at about 190°F). If the top browns before the center is set, lay a sheet of foil loosely over the pan for the last 15 minutes.
How to Swap Loaf Pan Sizes
- Compare capacity, not length. An 8-cup 9×5 pan can be replaced by any pan or set of pans that adds up to about 8 cups.
- One 9×5 loaf = about four mini loaves (5 3/4×3 1/4) or two 7 1/2×3 1/2 pans.
- One 9×5 loaf = about 12 standard muffins, baked 18 to 22 minutes.
- One 9×5 loaf = one 8×8 square pan, baked about 30 to 40 minutes, because the batter is shallower.
- Keep the temperature, change the time. Smaller or shallower pans bake faster; start checking about 15 minutes before the original time.
For more swaps, including round, square and Bundt pans, see the baking pan size equivalents chart and our ramekin size chart.
Glass, Metal and Silicone Loaf Pans
- Light-colored metal gives the most even browning and is what most recipes assume.
- Dark or non-stick metal browns faster; lower the oven by about 25°F or check early.
- Glass and ceramic heat slowly but hold heat; lower the oven by about 25°F and expect the sides to brown more.
- Silicone is flexible, so set it on a baking sheet before filling. It browns less, and loaves may need a few extra minutes.
Loaf Pan Size FAQ
- What is a standard loaf pan size? In the United States, 9×5 inches is the most common, with 8 1/2×4 1/2 inches a close second.
- Is a 1-pound loaf pan the same as an 8×4? Usually. A 1-pound loaf pan is close to 8×4 inches; a 2-pound loaf pan is close to 9×5 or a little larger, depending on the maker.
- Can I bake a 9×5 recipe in an 8×4 pan? Fill the 8×4 pan two-thirds full and bake the extra batter as a few muffins. Do not fill it to the top.
- What size is a meatloaf pan? Most meatloaf recipes use a 9×5 pan for about 2 pounds of meat. Cook beef or pork meatloaf to 160°F in the center, and poultry meatloaf to 165°F.
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