Loaf 21.5 × 11.5 cm / 8½ × 4½ in tin
247 cm² · 1.6 litres
22 × 12 cm · 38.3 in² · 65 mm deep · rectangular
About this tin
The smaller of the two standard loaf tins, holding about 1.5 litres — a 1 lb loaf. Bread recipes written for the larger tin overflow it.
The numbers
| Dimensions | 22 × 12 cm · 8.5 × 4.5 in |
| Depth | 65 mm · 2.6 in |
| Base area | 247 cm² · 38.3 in² |
| Volume to the rim | 1.6 litres |
| Usable batter | about 1.0 litres — filled to roughly two thirds |
What can replace a Loaf 21.5 × 11.5 cm / 8½ × 4½ in
A recipe is written for an area, because area sets the depth and depth sets the baking time. Anything within about 10% needs no adjustment. Past that, change the time first and only then the temperature.
| Tin | Area | vs this one | Effect |
|---|---|---|---|
| 18 cm / 7 in round | 254 cm² | +3% | Interchangeable — no change needed |
| Springform 18 cm / 7 in | 254 cm² | +3% | Interchangeable — no change needed |
| Loaf 23 × 13 cm / 9 × 5 in | 299 cm² | +21% | Batter 0.83× as deep — check 10–21 minutes early |
| 20 cm / 8 in round | 314 cm² | +27% | Batter 0.79× as deep — check 14–27 minutes early |
| Springform 20 cm / 8 in | 314 cm² | +27% | Batter 0.79× as deep — check 14–27 minutes early |
| 18 cm / 7 in square | 324 cm² | +31% | Batter 0.76× as deep — check 16–31 minutes early |
Frequently asked questions
What is the area of a Loaf 21.5 × 11.5 cm / 8½ × 4½ in tin?
247 cm² (38.3 in²), holding roughly 1.6 litres filled to 65 mm.
Can I use a different tin instead of a Loaf 21.5 × 11.5 cm / 8½ × 4½ in?
The closest here is 18 cm / 7 in round at 254 cm² — 3% more area, so the mixture sits shallower and bakes faster. As a rule, anything within about 10% needs no change; beyond that, adjust the time before the temperature.
How much does a Loaf 21.5 × 11.5 cm / 8½ × 4½ in tin hold?
About 1.6 litres to a depth of 65 mm. Cake batter is normally filled to between half and two thirds, so 1.0 litres of mixture is a working figure.
Why does tin size change the baking time?
Because a recipe is written for a depth, not a name. Heat reaches the centre of a shallow cake sooner, so the same mixture in a wider tin is done earlier and browns more at the edges. The area ratio tells you how much shallower: swapping a Loaf 21.5 × 11.5 cm / 8½ × 4½ in for a 18 cm / 7 in round changes the depth by a factor of 0.97.
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