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Kitchen & Cooking

Best Bread Pan

Bread pans, sometimes called loaf pans, are a must if you're hoping to make a fresh loaf of sandwich bread or quick bread. Though most bread pans are in a traditional loaf shape, some are specially designed to make baguettes or individual-sized loaves. The best bread pans are made from a high-quality metal that ensures even cooking and that doesn't develop hot spots that could burn the bread. They are also strong and durable, and made to last for years. When choosing the best bread pans, we looked for pans that were durable, made of high-quality materials, and highly-recommended by home bakers.

USA Pan Pullman Loaf Pan and Cover

The USA Pan Pullman Loaf Pan tops our list as the best bread pan. This pan is made from a commercial grade aluminized steel, a material prized by professional bakers because of its unmatched ability to transfer heat. This allows the pan to heat up and cool down quickly, which decreases baking time and helps prevent burning. The surface of the pan is corrugated and coated with Americoat, a silicone-based substance that provides a superior non-stick surface. Additionally, this pan comes with a cover, which makes it easy to store a loaf of bread once it's baked.

Chicago Metallic Commercial II Non-Stick Perforated Baguette Pan

The Chicago Metallic Commercial II Non-Stick Perforated Baguette Pan is one of the best bread pans you can buy. With its "diamond-quality" non-stick coating, this pan releases perfectly every time. It's also made from heavy-weight aluminized steel that heats up quickly and evenly. The pan is covered with small perforations, which allow an excellent crust to form all the way around the baguette or sub-sandwich loaf. If you're looking for a traditional loaf pan, Chicago Metallic also makes these in regular and miniature sizes.

Lodge L4LP3 Loaf Pan

The cast iron Lodge Loaf Pan makes loaves of bread that have incredible golden crusts. Cast iron heats up very well and holds its heat for a long time, a quality that many cooks prefer because this allows an excellent crust to form. There's also nothing that even comes close to the durability of cast iron, and many families pass their iron cookware down for generations. Though the flavor of bread that comes out of this type of pan can't be beat, the downside to using cast iron is that it can stick to food so it needs to be oiled before use. It also requires a little extra care as these pans must be gently washed by hand and cannot be soaked or put in the dishwasher.

Norpro 8 Piece Mini Loaf Pan

If you love to bake quick breads and send them to neighbors and family as delicious gifts, the Norpro 8 Piece Mini Loaf Pan is the perfect bread pan for you. This pan can be used to make eight small loaves at a time, each one 4.25-by-2.5 inches. The surface of the pan is covered with a high-quality non-stick coating that allows finished loaves to slide easily onto the cooling rack. Underneath this coating is a strong steel core that won't warp or bend. Though this is a great pan for making lots of individual loaves of bread, Norpro also makes bread pans that will bake four small loaves, or one regular-sized loaf.

Wilton Long Loaf Pan

The problem with making a fresh loaf of sandwich or banana bread is that it disappears almost as fast as you can bake it. Fortunately, Wilton solved this problem by manufacturing a Long Loaf Pan. This pan measures 16-by-4 inches, and is 4 1/2 inches deep, which makes it the length of about one and a half standard pans. Since it's made from aluminum, the pan transfers heat very well, reducing the risk of burning the crust. It's also covered with a non-stick coating that allows finished bread to slide easily out of the pan.

Crystal Beran
Crystal Beran has spent the past 10 years immersed in the exciting and delicious world of food and drink. She has honed her cooking skills as a baker, a caterer, and a personal chef, and currently spends a good deal of her time training the next generation of young chefs. Her work as a wine steward has helped her to develop a discerning palate and a love of excellent wines from all over the world. Over the years, she has had the good fortune to visit wineries in Northern California, Tanzania, France, and Italy. In her spare time, she brews beer and invents delectable dishes to share with friends, family, and students.
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