A deep, rectangular baking tin, typically 23 by 13 cm (9 by 5 in) or the slightly smaller 21 by 11 cm, that shapes a loaf. Yeasted sandwich bread rises up against its walls and bakes with a flat or domed top; quick breads such as banana bread, pound cake and gingerbread are poured in as batter; meatloaf, pâtés and terrines are pressed in and baked or chilled. Also called a bread pan or loaf tin.
Metal pans brown the crust best; glass and ceramic bake more slowly and are often used for meatloaf. A pan with a dark finish browns faster, so check early. Lining with a strip of parchment paper that overhangs the long sides lets a tender cake be lifted out whole.