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Pan size converter

Baking in a different pan? Pick the pan the recipe uses and the one you have. You get how much to make, how deep it bakes, what that does to the time, and what done looks like.

Rescaling Spiced Pumpkin Bread, written for 9x5-inch loaf. Pick your pan and the amounts below change.

9x5-inch loaf → 8x8-inch square

Make the recipe as written: the pans hold about the same (×0.95).

PanAreaHolds to the rimDepth
Recipe: 9x5-inch loaf45 sq inabout 9 cups3 in rim
Yours: 8x8-inch square64 sq inabout 9 cups2 in rim, batter 67% as deep

Your pan is shallower, so this is scaled to what it holds (by area it would be ×1.42, too deep for its rim).

Bake time

  • This bakes in a thinner layer (about 67% as deep), so it will be done sooner: start checking 10 to 15 minutes before the recipe's time.
  • Loaf batter spread in a wider pan bakes much faster than in the loaf pan; check early and often.
  • In a light metal pan, keep the oven temperature the recipe gives. Glass and ceramic heat up more slowly than metal, then hold the heat, so batter in them often takes longer to bake and the edges can overbake before the middle is done. For glass, King Arthur Baking's advice is to lower the oven 25°F and allow up to 10 minutes more. Dark metal browns the most, so watch the edges.

How you know it's done

A toothpick in the center of the loaf comes out clean; in a wider, shallower pan that happens much sooner.

The recipe's own cue in its steps comes first; the clock is only a guide.

Spiced Pumpkin Bread, for 8x8-inch square

The amounts as written, about 10 servings.

  • Dry
  • 1 ¾ cups all-purpose flour, spooned and leveled (220 g)
  • 1 tsp baking soda
  • ¾ tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • Wet
  • 1 cup pumpkin puree, not pumpkin pie filling (245 g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil, 120 ml
  • ¾ cup granulated sugar, 150 g
  • ½ cup brown sugar, packed (106 g)
  • ¼ cup water, 60 ml
  • 1 tsp vanilla extract
  • Topping
  • 1 tbsp turbinado sugar (optional)

Rounded to kitchen measures. Pinches, salt and leavening can go to the nearest easy amount.

Back to the recipe

Common swaps

Recipe panYour panMake
9x13-inch rectangle8x8-inch square×0.55
8x8-inch square9x13-inch rectangle×1.83
9x13-inch rectangle2 × 9-inch round×1.09
9-inch round8x8-inch squarethe same amount
9x5-inch loaf8x8-inch squarethe same amount
8x8-inch square9x5-inch loaf×0.7
9x13-inch rectangle18x13-inch half sheetthe same amount
9x13-inch rectangle13x9-inch quarter sheet×0.5
10-inch Bundt (12 cups)9x13-inch rectangle×1.35
9x5-inch loaf8½x4½-inch loaf×0.78

An 8x8 square and a 9-inch round hold about the same, so they swap without changes. Two 9-inch rounds come close to one 9x13.

How the converter works

  1. A pan's area is width × length, or 3.14 × radius × radius for a round. Flat pans compare by area, so the batter stays as deep as the recipe meant.
  2. If your pan is shallower than that depth needs (a sheet pan for a 9x13 recipe), the amount is scaled to what your pan holds instead, and it bakes thinner and faster.
  3. Bundt and tube pans compare by how much they hold; fill any pan about half to two-thirds full so the batter has room to rise.
  4. It's better to go a little bigger than smaller: a too-full pan can overflow and bakes slowly in the middle.
  5. Capacities are filled to the rim with straight sides; sloped sides and rounded corners hold a little less. Pie plates vary the most.

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Each one has a "Different pan?" link next to its ingredients.

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More conversions

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Sources

Pan areas and capacities are our own math from the pans' sizes; the bake-time and fill advice follows the sources. Read October 2026.