The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Thick Loaf Pan: Reduce Temperature or Cooking Time?

Italianoloafer's picture
Italianoloafer

New Thick Loaf Pan: Reduce Temperature or Cooking Time?

Hello everyone!

As an avid baker, I'm excited to be on this site and forum!

I just purchased a thick USA 1/2lb loaf pan and made my favorite banana bread recipe.  As I did with my older pan, I baked at 350 and for 55 minutes.  It always came out perfect.

But now the sides and bottom are a little overdone, but the top is perfect.

Should I reduce the oven temperature and bake it at 55 minutes, or reduce the cooking time (say 5 minutes?).

I appreciate comments and thoughts.

Thanks!

Italianoloafer

Mini Oven's picture
Mini Oven

in the color of the pans? Shiny pans tend to reflect heat more so than darker pans. Is one pan more narrow allowing it to bake faster?

I think you could reduce the heat, or bake it less, or move the oven shelf up a notch in the oven.