2 lb to 1 lb Loaf Tin Conversion
To bake a 2 lb loaf recipe in a 1 lb loaf tin, make about ⅔ of your recipe.
The answer
×0.66
Make about ⅔ of your recipe.
One 21 x 11 cm loaf holds about 1.6 litres to the brim and one 16.5 x 10 cm loaf about 1.1 litres, so the new pan takes 66% as much batter to fill it just as full.
Scale my ingredients ×0.66Baking it in a 1 lb loaf tin
- Keep the temperature, or lower it 25°F (15°C) for a dense batter.
- Smaller loaves bake faster: often 40–50 minutes. Start checking early.
- If the top browns before the middle is done, tent it loosely with foil.
Using the recipe as it is
Too much for this pan: it'd be 51% fuller than your recipe's pan. Fill it no more than two-thirds full and bake the rest as cupcakes.
Your ingredients at ×0.66
What common amounts in a 2 lb loaf recipe become in a 1 lb loaf tin. Weighing is the most accurate way to scale.
| In the recipe | Use |
|---|---|
| 100 g (flour, sugar, butter) | 66 g |
| 225 g | 149 g |
| 250 ml (milk, cream) | 166 ml |
| 3 large eggs (about 150 g out of the shell) | 99 g beaten egg (about 2 eggs) |
| 1 tsp (baking powder, bicarbonate of soda, salt, vanilla) | ⅝ tsp |
| 1 tbsp | 2 tsp |
Try your own pans
Set to this swap. Change the size, the depth or how many pans, or switch to inches.
Have one pan, want another
Common sizes
Size
Measure inside the top edge. Left blank, the depth is 7 cm.
Common sizes
Size
Measure inside the top edge. Left blank, the depth is 7 cm.
Times 0.66. Make about ⅔ of your recipe.
Your recipe
×0.66
Make about ⅔ of your recipe.
From one 21 x 11 cm loaf to one 16.5 x 10 cm loaf. Scaled this way, it fills the new pan just as full.
Odd number of eggs? Beat them and weigh: one large egg is about 50 g (1¾ oz).
Baking it in the new pan
- Keep the temperature, or lower it 25°F (15°C) for a dense batter.
- Smaller loaves bake faster: often 40–50 minutes. Start checking early.
- If the top browns before the middle is done, tent it loosely with foil.
Or pour the recipe in as it is
Too much for this pan: it'd be 51% fuller than your recipe's pan. Fill it no more than two-thirds full and bake the rest as cupcakes.
Your recipe also fits these, as it is:
- 18 cm square
- 20 cm round
- 23 x 33 cm pan
- 2 × 15 cm rounds
- 9 standard cupcakes
Questions bakers ask
How do I convert a 2 lb loaf recipe to a 1 lb loaf tin?
To bake a 2 lb loaf recipe in a 1 lb loaf tin, make about ⅔ of your recipe. One 21 x 11 cm loaf holds about 1.6 litres to the brim and one 16.5 x 10 cm loaf about 1.1 litres, so the new pan takes 66% as much batter to fill it just as full.
What temperature and time for a 1 lb loaf tin?
Keep the temperature, or lower it 25°F (15°C) for a dense batter. Smaller loaves bake faster: often 40–50 minutes. Start checking early. If the top browns before the middle is done, tent it loosely with foil.
Can I use a 2 lb loaf recipe as it is in a 1 lb loaf tin?
Too much for this pan: it'd be 51% fuller than your recipe's pan. Fill it no more than two-thirds full and bake the rest as cupcakes.
What other pans take a 2 lb loaf recipe without changes?
18 cm square, 20 cm round, 23 x 33 cm pan, 2 × 15 cm rounds, 9 standard cupcakes. Each holds within about 12% of the same batter, so the cake comes out just a little thinner or taller.
More pan conversions
- 20 cm to 23 cm Cake Tin Conversion
- 23 cm to 20 cm Cake Tin Conversion
- 20 cm to 15 cm Cake Tin Conversion
- 15 cm to 20 cm Cake Tin Conversion
- 18 cm to 20 cm Cake Tin Conversion
- 20 cm Round to Square Cake Tin Conversion
Selling it?
A different pan changes what the cake costs you
×0.66 the batter is ×0.66 the ingredient cost. Price the new size from what it really costs to make.