I assume that I would need to cut down baking time for a smaller pan, but by how much? Is there a formula I can use?
Sent by JenniferEditor: Jennifer, we don't have a formula for adapting quick bread recipes to smaller pans, but a quick survey of some mini-loaf recipes on the web seemed to imply that mini-loaves tend to bake for about 30 minutes. This depends on exactly how large your pans are.
We would suggest baking one test loaf first, and reducing the oven temperature about 25 degrees from the temperature in the recipe. Then we would bake for about 25 minutes, then check with a toothpick every five minutes after that. When the toothpick comes out clean, it's done. Make a note of the baking time and go with that for the rest of your recipe.
Readers, any tips on mini-loaves of cakes or breads? Any good recipes to share?
Related: Holiday Baking: Bake-and-Give Pans
(Image: King Arthur Flour)