Can a muffin recipe be baked in a loaf pan?
I am wondering if I can use a muffin recipe to bake in a loaf pan. If so, what considerations do I need to make regarding cooking temperature and time? Also, how can I determine how many loaf pans I would need for a recipe?
I am going to have a "Chopped" style baking contest with a friend and think I might find better or additional source material from muffin recipes in addition to quick breads. The end product must have been baked in a loaf pan (a gift from the other contestant), and must include peaches, sunflower seeds and cinnamon (chosen randomly by our co-workers) hence my thoughts of muffin recipes.
Although I love to cook and feel very comfortable deviating from recipes, I am not secure in my baking skills so any help in this area would be greatly appreciated.
It can be done but how long depends on what's in your recipe. Since you're using peaches, it's going to take longer to bake in a loaf pan as opposed to a muffin tin with all dry ingredients. If this were me, I'd use a good banana nut muffin recipe (similar liquid content) as a basis to figure how long to bake the recipe you're making and sub out the bananas and nuts for your ingredients (leave out baking soda; add baking powder) .
As far as how many loaf pans you'd need, most muffin recipes are for 6-12 muffins; the batter for six muffins should be plenty for one loaf but I suggest you test the recipe first as you may have to do
1 1/2 times the recipe to make a full loaf. It all depends on the recipe and how large your loaf pan is (I have three sizes) Hoped this helped somewhat.