Bread stuck to the loaf pan–a problem even the most experienced chefs face. Whether you didn’t apply nonstick cooking spray equitably before baking, or the nonstick pan is losing its effectiveness, you end up with a broken, crumbled bread loaf that lacks the “Wow” factor that you desire when serving guests.

Things You'll Need


Let the bread cool to room temperature. This may take a few hours, as the pan likely retains heat well.

Lay down a piece of wax paper on the table or countertop. Work a knife blade between the pan and the bread, going all the way around the pan.

Flip the loaf pan upside down onto the wax paper, then tap gently on the underside (now the top side) of the pan. If the bread does not separate from the pan, proceed to Step 4.

Fill a large pan or other container with hot (but not boiling) water to a depth of about 1 inch less than the depth of the bread loaf pan. Lower the pan into the water and let sit for 5 minutes. Carefully remove the pan from the water then flip it over directly onto the wax paper. The heat should have loosened the bread from the bottom of the pan. Continue working the knife around the edges of the pan until the loaf separates entirely.

References and Resources

Quaker Oats: Quick Bread Issues