9 x 5" loaf to 9 x 13" rectangle
| Recipe pan | Your pan | |
|---|---|---|
| Pan | 9 x 5" loaf | 9 x 13" rectangle |
| Area | 45 sq in | 117 sq in |
| Capacity | 8.6 cups | 16.2 cups |
| Multiply by | 1.89 |
- Most loaf recipes fill the pan deeper than a 9x13 does, so the cake in the flat pan is thinner and bakes faster.
- The tool suggests checking at 70% to 90% of the loaf time. A bread that bakes for 60 minutes may be done between 45 and 55 minutes in the flat pan.
- If you simply double the recipe, you get 2 times the batter. That is 6% more than the 9x13 holds, so bake the extra as muffins.
Example: a plain butter cake
This is a sample ingredient list scaled for this swap. Paste your own recipe in the tool above to scale it.
| Recipe says | Use |
|---|---|
| 2 cups all-purpose flour | 3 3/4 cups all-purpose flour |
| 1 1/2 cups sugar | 2 7/8 cups sugar |
| 1/2 cup (1 stick) butter | 1 cup (2 sticks) butter |
| 3 large eggs | 5 1/2 large eggs |
| 3/4 cup milk | 1 3/8 cups milk |
| 2 tsp baking powder | 1 1/4 tbsp baking powder |
Bake time and temperature
For a recipe that bakes 35 minutes at 350°F: start checking at 25 minutes and expect it done by 30, at 350°F.
The batter will be thinner in your pan, so it bakes faster.
Keep the oven temperature and start checking early.
Questions about this swap
Can I double a loaf recipe for a 9x13 pan?
Almost. The exact factor is 1.89, so doubling gives about 6% too much batter. Use 1.89, or double it and bake a few muffins.
Does a 9x13 bake faster than a loaf pan?
Yes. The batter is shallower. Check at 70% to 90% of the loaf time at the same temperature.