Pan Size Converter
Converting 8x8-inch square pan to 9x5 loaf pan? Find out exactly how to scale your recipe and adjust bake time.
Units
Recipe scaling
scale ingredients down × 0.7
Area ratio: 45 / 64 sq in
If you scale the recipe
Keep the original temperature and bake time
Area scaling keeps the batter depth similar. Start checking doneness about 5 minutes early.
If you keep the full batch
Split across about 1.42 9x5 loaf pans
One target pan makes the full batch about 1.42× deeper. If using one pan, lower the oven by about 25°F (15°C) and allow extra center-bake time.
Popular conversions
8×8 pan to 9×5 loaf pan: practical conversion
The target has 0.7× the base area of the original. Scale the ingredients by that amount to keep batter depth close to the original; the deeper-batter comparison below applies only when you keep the full batch.
| Original recipe | Target-pan amount | Practical handling |
|---|---|---|
| 200 g flour | 141 g | Weighing keeps the scaled amount precise. |
| 3 large eggs | About 2.11 eggs | Beat the eggs, then weigh about 105 g of beaten egg. |
| 1 cup liquid or sugar | 0.7 cups (about 3/4 cups) | Use a measuring cup for liquids; weigh dry ingredients where possible. |
If you keep the full batch: deeper batter
With the same 4 cups of batter, the layer is about 0.9 in (2.29 cm) deep in the 8×8 pan, versus 1.28 in (3.26 cm) in the 9×5 loaf pan.
Bake-time starting point
For a scaled batch, keep the original temperature and time, then start checking about 5 minutes early. For a full batch in the target pan, plan on about 30–40 minutes for a quick bread that takes about 25–30 minutes in the original square pan. Pan material, recipe density, and the intended texture can shift the final time.
What Matters for This Conversion
- - A 9x5 loaf has less area than an 8x8, so scale down to 0.70x.
- - A scaled batch keeps similar depth; a full batch is deeper and needs closer center checks.
- - Check center with toothpick or probe, not just edge color.
FAQ
Is 8x8 close to a 9x5 loaf?
They are fairly close in area. Scale to 0.70x for a similar depth, or expect a deeper loaf if you keep the whole batch.
How much should I scale?
Use the area ratio from the converter for exact scaling.
Should I line the loaf pan?
Parchment sling helps release bars and quick breads cleanly.
Will crust brown faster?
Edges can brown early while center still sets.