Loaf Pan Size Converter
Loaf pans look interchangeable and aren't — a 9×5 holds about 60% more than an 8×4. Compare any two and get the scaling factor.
Recipe's pan
Your pan
Standard loaf pan capacities
| Pan (inches) | Volume | Batter (⅔ full) |
|---|---|---|
| 8 × 4 × 2½ | ~5 cups | ~3⅓ cups |
| 8½ × 4½ × 2½ | ~6 cups | ~4 cups |
| 9 × 5 × 2½ | ~8 cups | ~5⅓ cups |
| 10 × 5 × 3 | ~10 cups | ~6⅔ cups |
How it works
Unlike flat cake pans, loaf pans differ in depth as well as footprint, so the comparison uses volume: length × width × depth. The factor is your pan's volume ÷ the recipe pan's volume. Multiply every ingredient by it — the recipe scaler will do the whole list — or keep the recipe as written and accept a shallower or deeper loaf, adjusting the bake time.
FAQ
My loaf sank in the middle — wrong pan?
Often, yes. Too much batter in too small a pan rises fast then collapses. Fill to two-thirds and bake the remainder separately.
Does pan material matter?
Yes. Glass and dark metal absorb more heat — lower the oven by about 25°F for glass, and check early with dark tins.
Can I use two small pans instead of one large?
Absolutely, and it bakes faster. Divide the batter by volume and start checking 15 minutes early.