non-stick loaf pan

7.80 x 3.75 x 2.70 inch/19.50 x 9.50 x 6.8 cm interior measurement. Holds approximately 1.6 Qt/1.5 L volume.

Available at The Bay & The Gourmet Warehouse.

I think a loaf pan was the first baking pan I ever purchased. I baked a lot of banana bread and other loaf cakes growing up and in university. Baking was my way of relaxing, and the freshly baked loaf that filled the house with delicious aromas was the bonus end-result!

An essential pan for an assortment of loaf cakes and breads.

  • An essential pan for loaf cakes and breads
  • 0.03 inch/0.8 mm thick carbon steel
  • Rolled edge design for durability and resistance to warping
  • Double glazed non-stick layer is FDA approved and PTFE and PFOA free
  • The non-stick surface is safe for temperatures up to 445°F/230°C
  • Hand wash only
  • Do not use peroxide, baking soda or vinegar to clean and do not scrape or use metal scouring pads. Avoid using metal tools, or other sharp tools, in direct contact with the non-stick surface to prevent its damage. Do not cut baked contents inside the pan.

Anna Olson Kitchen

This items is also available in Anna Olson Kitchen Baker’s Box - a 5-piece collection of quality baking pans, with a bonus silicone spatula.


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anna's top tips

  • Did you know that a standard 12-cup muffin recipe can also be baked in a loaf pan – only the bake time changes. So take those pumpkin muffins you love and turn them into a pumpkin loaf!
  • While a banana bread recipe or other sweet loaf should cool in the tin for about 20 minutes before turning out to finish cooling, a yeast bread needs to be turned out of the tin right away, so that the crust stays crisp as it cools.
more baking tips




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