Baking with large loaf pan
I'm a newbie to baking, and I think I may have bought the wrong sized loaf pan- I got a 10.5" X 5.5" X 3 instead of a a loaf pan that was 9 inches.
Is this going to be a problem for baking all those quick breads when the recipe specifies to use a 9 inch loaf pan?
And, what can I bake in this size loaf pan other than meat loaf?
It'll be fine, just start watching the pan 5-7 minutes before the recipe calls for you to do it. I use mine for quick breads, regular sandwich bread, meatloaf, terrines.
As chowser said, you can certainly use for quick breads but just watch the timing on it. Your new pan makes the batter shallower than in the original recipe, this will cause the heat to reach the center of the pan more quickly and you will have more evaporation. To solve this problem you need to shorten the baking time and raise the temperature of the oven slightly.
As to what else to use it for? Cornbread, bread pudding, mac n cheese, lasagna, chicken pot pie, etc.