Tin for Loaf Cakes

Our answer

There are many loaf cakes and quick bread recipes (such as Lemon Syrup Loaf Cake and Banana Bread, both from Domestic Goddess) that call for a loaf tin. These are pans that are used for the classic rectangular loaf shape. Most of these are metal, though some older ones may be ceramic or terracotta.

For cakes and quick breads we would recommend using a metal tin as this conducts the heat of the oven much more quickly than a ceramic or terracotta pan, which takes time to heat up. Cakes and quick breads use chemical leavenings (baking powder and bicarbonate of soda/baking soda) to rise and these react very quickly once the batter is mixed and in the oven. The risk is that if the pan takes too long to heat up then the cake will rise and then fall, before the cake has time to cook properly. Ceramic and terracotta can however be used for yeasted bread, as this rises more slowly in the oven.