Bread & Loaf Pans

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Difference Between the Bread Pan and Loaf Pan

A bread pan, or otherwise known as a loaf pan, is a specialized bakeware product that is primarily used to bake bread. There are bread pans made of various materials and shapes available in the market, with the most notable being the aluminized steel, rectangular pans. However, there are also ceramic, glass, and silicone bread and loaf pans that are great options. At Zestspot, we carry a large selection of specialty bread baking pans along with the traditional loaf pan shape everyone knows and loves. What is a specialty bread pan exactly? If a bread pan is specially created for baking bread and a handful of other baked goods, then a specialty baking pan narrows this down even further for baking specific types of bread. Our baguette baker by Emilie Henry makes it possible to bake three uniform baguettes at a time. The slots in the baker are narrow and long, the ideal shape and size for a baguette as opposed to any other bread. The Cru Crown baker, for example, makes eight golden bread rolls at once with its small, circular molds in the pan. Find these and more in our online store. 

A loaf pan isn’t limited to only baking bread, though. Believe it or not, a rectangular bread loaf pan is the perfect shape for making your favorite meatloaf recipe. Additionally, you can make anything from a baked pudding to rolls, and pound cake in this same pan. Loaf pans are great at limiting how much dough or anything else can expand sideways, which promotes it to rise upwards instead. With this, you pull out a baked good with the same, uniform shape every time. 

How to Cook Bread in a Pan

A dedicated bread and loaf pan make the laborious task of baking bread just that much easier than when using a regular sheet pan. You simply place the dough in the pan, all in one piece or according to the mold, and push it in the oven. With bread loaf pans, you can rest the dough directly in it before it heads into the oven. The dough rises and then cooks according to the limits of the pan, not spreading out more than you need it to, which is optimal for providing consistency in shape when producing any of your baked goods.