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Loaf 23 × 13 cm / 9 × 5 in vs Springform 20 cm / 8 in

Loaf 23 × 13 cm / 9 × 5 inSpringform 20 cm / 8 in
Size23 × 13 cm20 cm across
Base area299 cm²314.2 cm²
Usual depth7 cm7 cm
Holds2.09 L2.04 L

Can you swap them?

Swap without changing the recipe, but watch the oven. Springform 20 cm / 8 in has 5.1% more area, so a mixture written for Loaf 23 × 13 cm / 9 × 5 in sits about 95% as deep in it and browns sooner.

Scaling the recipe

Recipe written forBaked inMultiply byOr leave it and get
Loaf 23 × 13 cm / 9 × 5 inSpringform 20 cm / 8 in1.0595% of the depth
Springform 20 cm / 8 inLoaf 23 × 13 cm / 9 × 5 in0.95105% of the depth

Multiply every ingredient, including the eggs — round to the nearest half egg and adjust the liquid rather than rounding a whole one up.

Baking time

A mixture 95% as deep is done earlier, not cooler. Leave the temperature alone, start testing at about 95% of the stated time, and let the skewer decide. Why depth sets the time and diameter barely does →

Frequently asked questions

Can I use a Springform 20 cm / 8 in instead of a Loaf 23 × 13 cm / 9 × 5 in?

Yes, with the mixture multiplied by 1.05. Springform 20 cm / 8 in has 314.2 cm² of base against 299 cm², so an unscaled Loaf 23 × 13 cm / 9 × 5 in recipe sits 95% as deep and bakes faster.

What is the difference between a Loaf 23 × 13 cm / 9 × 5 in and a Springform 20 cm / 8 in?

Loaf 23 × 13 cm / 9 × 5 in has a base area of 299 cm² and Springform 20 cm / 8 in has 314.2 cm² — Springform 20 cm / 8 in is 5.1% larger. At their usual depths they hold 2.09 L and 2.04 L.

Do I need to change the baking time between a Loaf 23 × 13 cm / 9 × 5 in and a Springform 20 cm / 8 in?

Yes. Moving a Loaf 23 × 13 cm / 9 × 5 in mixture into Springform 20 cm / 8 in makes it 95% as deep, so start checking at about 95% of the stated time. Depth drives baking time far more than tin diameter does.

Loaf 23 × 13 cm / 9 × 5 in in full · Springform 20 cm / 8 in in full · All tin comparisons · All baking tin sizes