Junior Loaf Pan, 25-Pack, 6-Inches x 2.5-Inches x 2-Inches

These disposable, mini loaf pans were perfect for my needs. There were no issues with leakage, uneven baking or falling apart. I made several loaves of chocolate chip pumpkin bread to gift to our neighbors for Thanksgiving and each loaf turned out beautifully. A recipe for one regular loaf will fill approximately 3 of these pans about 3/4 full, (which worked out perfectly to account for rising). I really liked not having to turn the loaves out to cool them and risk sticking. Another nice feature is that I don't have to worry about washing pans for reuse in between batches. In the entire bag, I had one pan that wasn't secure at one of the top corners, otherwise they were all useable. I've already reordered for Holiday baking and plan to use these for any future baking. Highly recommend! SN: if you purchase cello bags and pretty ribbons/Baker's twine, these make beautiful gifts

Used for a Melissa Weller banana bread recipe. Since these are smaller than the pan I’d normally bake the bread in, I cut down the bake time from about 50-55 mins to 40 mins or so but kept the same oven temp and it was perfect. Great for gifting little bread loaves.

Such a nice idea! its very pretty and i love the variety of sizes available. will go great for special occasions and gifts. the design is great too! i like that its brown which goes with a lot of baked goods. extra points for being recyclable.stays the same shape during baking. dont over pour batter as its not too sturdy. great buy!

These are awesome! I can't speak highly enough of these paper pans. I did a test run with just 1 pan at first after reading the reviews and it turns out I didn't need to change any settings (temperature or time). They baked perfectly and came out beautifully. I made 45+ batches of chocolate chip pumpkin bread and the bread popped right out of the paper pan...didn't stick at all. The ONLY downside to these is that if the batter drips on the side of the pan at all, it does leave a grease spot that shows up after baking. It's not the biggest deal in the world, but if you're a perfectionist and want the perfect presentation, you just have to be careful when pouring the batter as to make sure you don't drip any on the sides. These really are an absolutely perfect alternative to ceramic pans as the presentation is gorgeous. Wrap up in some cellophane and it makes a beautiful gift!

I like to keep smaller bread pans on hand - disposable ones - for giving presents. These fit the bill - very nice pans make nice small sizes of bread for gifts

STURDY FOR QUICK BREAD: I didn't want to expose our friends and mailman to aluminum again this year with our bread gifts, so did a little looking around and found these paper loaf pans by Kitchen Supply. I gave them a try because they had the best reviews of any others I ran across. So far these paper loaf pans have worked pretty well for my purposes. I've given them five stars because they did not leak when baking, they did not fall apart in the process, and they're sturdy enough to hold their shape when holding a loaf of quick bread. I did reduce my oven temperature by 10% (from 350 to 315-degrees F) as recommended in the instructional paper from the manufacturer. I had to bake my bread at the maximum time recommended by the recipe as a result, but it turned out quite lovely.VENTILATION HOLES IN BOTTOM: These do have some sort of ventilation hole in the bottom of each pan, which caught me off guard because even when I went back and double checked on Amazon, the holes are not visible in their product photos. (I've included photos of my own pans so that you can see what the holes look like.) My worries about possible leakage of my batter (like a thick cake batter) were unfounded, as the bread baked up just fine without any leaks. Because these are a paper product, they will absorb a little grease from your product (mine are like cake loaves, so there is a fair amount of oil).ONE DOWNSIDE: The only downside I can see to these pans thus far is that they are not sealed enough to hold a glaze on the product after baking. I've included photos of the glaze dripping out of the corners of the pans and onto the counter beneath. You can also see from another photo how much glaze is on each loaf, though, as well. (It's a fair amount!) The pictured loaves were glazed while still quite warm, so maybe waiting until they've cooled some would help the glaze cool a little faster and not run through the bottoms so much. There is still a fair amount of glaze on the loaves and not everything ran through, so there should still be a good amount on the sides as well.I bought the 6 x 2.5 x 2 inch pans, as well as the 8 x 2.5 x 2 inch pans, and have included a photo comparing their size.