Loaf Pans

Banana bread, pound cake or yeast bread: our loaf pan is your bread pan too. Double coated inside and out.

Coming soon
Food with Style Loaf Pan 30 cm Food with Style Loaf Pan 30 cm packaging
Loaf Pan 30 cm 3M followers
34,90 €
Out of stock
Food with Style Loaf Pan 25 cm Food with Style Loaf Pan 25 cm top view
Loaf Pan 25 cm 3M followers
34,90 €
Out of stock
Food with Style Loaf Pan 35 cm Food with Style Loaf Pan 35 cm top view
Loaf Pan 35 cm 3M followers
39,90 €

Why this loaf pan

For cake and bread.

  • Double non-stick 0.8 mm aluminized steel, double coated inside and out.
  • 3 lengths, 25 to 35 cm The 30 cm is already here, 25 and 35 cm are coming soon.
  • Logo in the base Our logo is pressed into the base, along the whole length.
  • Washed by hand Warm water and a soft sponge are kind to the coating.

Cake or bread?

Both from one pan.

Loaf cake

Moist and easy to slice

For banana bread, marble and lemon cake that you cut into slices.

Skewer test in the middle: if nothing sticks, it's done.

To the recipe Lemon Drizzle Loaf Cake

Bread

Airy, with a crust

Yeast bread works too, in a nice, even loaf shape.

If the loaf sounds hollow when you tap the bottom, it's done.

To the recipe Raisin Bread
Food with Style Loaf Pan 30 cm lemon cake

Fresh from the oven

Slice by slice.

The long, straight pan gives every loaf cake a clean edge. With baking paper you simply lift the loaf out by its ends.

Choose your size

From our recipe blog

Baked in the loaf pan.

Marble Cake1 h 10 min11 Ingredients
Banana Chocolate Bread1 h 15 min10 Ingredients
Cinnamon Swirl Cake1 h 10 min13 Ingredients
Lemon Cake1 h 25 min11 Ingredients
Walnut Carrot Cake1 h 30 min10 Ingredients
Blueberry Brioche1 h 10 min12 Ingredients
Hazelnut Cake1 h12 Ingredients
Pound Cake1 h 5 min9 Ingredients
All recipes

Baking Set

All three pans in one set

Springform, ring cake pan and loaf pan, plus the e-book with our favourite recipes.

separately 149,60 €99,90 € 33 % off

+ 3 months of Food with Style Baking Club free

To the set

Food with Style Baking Club

Learn to bake step by step, with a video course, recipes and a community that bakes along.

Discover the club

FAQ

Loaf Pans: your questions

A loaf pan is a long, rectangular baking pan with tall sides. You use it for sliceable cakes like banana bread or pound cake, and for yeast breads baked in a neat loaf shape.
There is no real difference. In the US people usually say loaf pan or bread pan, while in Britain it is called a loaf tin or bread tin. The rectangular shape is the same.
A light layer of butter or a strip of baking paper is always a good idea, especially for sticky batters. Our non-stick coating helps too, so cakes and breads release more easily.
Yes, our loaf pan is suitable for bread. Let the dough rise in the pan until it just peeks over the rim, then bake it until the loaf sounds hollow when tapped.
We recommend washing it by hand with warm water and a soft sponge. Dishwasher detergent is aggressive and dulls the non-stick coating over time, and that coating is what helps your loaf release.
Let it rest in the pan for about ten minutes, then loosen the sides with a thin spatula and tip it out. If you used baking paper, simply lift the loaf out by the edges.
Insert a wooden skewer into the centre. If it comes out clean or with a few dry crumbs, your cake is ready. Bread should sound hollow when you tap the bottom.
It is made of aluminized steel with a 0.8 mm body and a double non-stick coating, inside and out. Our logo is stamped into the bottom.

What makes a really good loaf pan or bread tin?

A loaf pan is the quiet hero of your kitchen: banana bread on Monday, a juicy pound cake at the weekend and fresh bread whenever you feel like it. Four things make a good one:

  • Coating: A double non-stick coating, applied inside and out, helps slices and crusts come away cleanly.
  • Sturdiness: A body of 0.8 mm aluminized steel feels solid in your hands, even with heavy doughs.
  • Shape: Tall, straight sides give you a proud loaf and neat, even slices.
  • Versatility: A good loaf tin works for cake batter and yeast bread alike.

A moist banana chocolate bread is the loveliest way to try yours for the first time.

Loaf pans and the other pan families

A bread pan is your go-to for everything you want to slice. Its siblings take care of the rest:

  • Springform Pans: with a removable ring for cheesecakes, cream cakes and fruit tarts you cannot turn upside down.
  • Ring Cake Pans: fluted and tall with a tube in the middle, for festive ring cakes with pretty ridges.
  • All bakeware: the whole family at a glance, so you can see what your kitchen is still missing.

With these three shapes, you are ready for a big part of our recipe blog.

Which loaf pan is the right one for you?

Our loaf pan comes in three lengths, each double coated inside and out and suitable for bread:

  • Loaf Pan 25 cm: compact, for smaller loaves and quick breads, for €34.90. Coming soon.
  • Loaf Pan 30 cm: the classic length for banana bread and pound cake, for €34.90. Already here.
  • Loaf Pan 35 cm: extra long, for big loaves, sourdough bread and cakes for a crowd, for €39.90. Coming soon.
  • Baking Set: loaf pan, springform and ring cake pan together, less than the single prices.

Love leftovers for breakfast? Then go one size up.

Can you bake real bread in your loaf pan?

Absolutely, and it is one of the easiest ways to start baking bread at home. The pan holds soft yeast dough in shape while it rises and bakes, so you get an even loaf without any special tools. Our loaf pan is suitable for bread, and its non-stick coating helps the loaf slide out after a few minutes of cooling. Start with a soft raisin bread or a pretty cinnamon twist loaf, and your kitchen will smell like a little bakery.

How to choose the right loaf pan size

Loaf recipes usually mention a length, and a few quick checks help your batter fit just right:

  • Our size: The 30 cm pan measures about 31 cm long, 14.5 cm wide and 7.5 cm high on the outside.
  • Smaller recipes: A recipe written for a shorter pan bakes flatter in ours, so check it a few minutes earlier or make a little more batter.
  • Filling level: Fill cake batter about two-thirds high, and let yeast dough rise until it just peeks over the rim.

A classic pound cake is the perfect first test, because its simple batter shows you how your oven and pan work together.

Loaf pan care and the brand behind it

Your loaf pan stays lovely longest when you wash it by hand with warm water and a soft sponge. The dishwasher might be tempting, but its detergent dulls the non-stick coating over time. Let the pan dry completely before you put it away.

Food with Style is the home of a baking community of 3 million followers, and our logo is stamped right into the bottom of the pan. Our blog is full of recipes for this shape, from rustic breads to a fruity blueberry loaf. Bake, slice, share, and show us your favourite.