Quit Loafing Around and Make These 9x5" Loaf Pan Recipes
Your 9x5" loaf pan is so much more than a vehicle for banana bread. Let these recipes inspire you. (Psst—some of these recipes call for a slightly smaller pan. Don't sweat it.)
1/20Plum Semifreddo
When folding the plum purée into the semifreddo base, don't overdo it. The mixture will continue to blend when you transfer it to the pan. There should be large ribbons of purée visible; that's how this dessert gets its marbled look.
- Alex Lau2/20
Grapefruit–Poppy Seed Loaf Cake with Yogurt Glaze
A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.
- Ditte Isager3/20
Cardamom Pound Cake
Part of what gives this cake its light texture is beating the butter and sugar well, so don't rush this step.
- Alex Lau5/20
Chocolate Babka
The secret to babka’s mesmerizing chocolate swirl? A double helix twist (don’t worry, it’s way easier than science class).
- Alex Lau6/20
Lemon-Lavender Pound Cake
Look for culinary lavender at specialty food stores, tea and spice shops, or online.
- Condé Nast Entertainment7/20
El Rey's Sesame Banana Bread
This bread was the talk of the BA office for a few months (in the best possible way). Some quick tips: Use the ripest bananas possible and tent the bread with foil if it’s browning too quickly.
- Ditte Isager8/20
Chocolate-Coconut Pound Cake
The fragrant richness of coconut oil and the tenderizing power of buttermilk make this the ultimate chocolate pound cake.
- 9/20
Coffee Baked Alaska with Mocha Sauce
Layer pound cake with ice cream before freezing solid—this dessert is worth the effort.
- Jonathan Lovekin10/20
Cream Cheese Pound Cake with Citrus Glaze
Lime, orange, and lemon go into the tart glaze.
- ©Romulo Yanes11/20
Pistachio Pound Cake
Dress up this citrusy cake with whipped cream and truffled honey, an unnecessary but welcome gilding of the lily.
- Alex Lau12/20
BA’s Best Beef-and-Bacon Meatloaf
Divide the meat into two smaller pieces and bake in loaf pans. Just like Grandma used to!
- Photograph by Victoria Jane, Food Styling by Mallory Lance, Prop Styling by Alexandra Massillon13/20
BA’s Best Banana Bread
Dark brown sugar is key and a dollop of mascarpone makes for superior tenderness.
- Alex Lau14/20
Zucchini Bread with Oats
For a slightly more virtuous quick bread—more like breakfast, less like dessert—reduce the amount of granulated sugar to one cup.
- 15/20
Tangerine Semifreddo with Salted Almond Brittle
This creamy frozen dessert is spiked with crunchy almond candy—heavenly.
- Alex Lau16/20
BA's Best Sandwich Bread
For BLTs, French toast, grilled cheeses, bread and jam, the daily lunchbox sandwich, or whenever an absolutely perfect loaf of bread is required. This is part of BA's Best, a collection of our essential recipes.
- Michael Graydon & Nikole Herriott17/20
Caramel Ice Cream
A dark caramel has the necessary bitter edge to balance the sweet richness of the custard. Let it cook until it’s mahogany in color.
- 18/20
Pumpkin Spoon Bread
We make lots of things from scratch, but pumpkin purée isn’t one of them. Libby’s is our favorite brand.
- Michael Graydon + Nikole Herriott19/20
Anadama Bread
We like this textured, molasses-tinged loaf with a mix of seeds, but you can simplify by using a larger amount of just a couple of them.