Wednesday, September 23, 2015

Parchment Paper Saves the Day

Cut parchment paper to fit the bottom of the pan.
When I made my Cranberry Pineapple Nut Bread, I had a terrible time getting the loaf out of the pan. I was able to loosen the sides with a knife, but the bottom of the pan was impossible.

When I turned the pan upside down, the bread broke apart. It was pretty ugly, but still tasty.

Then I remembered a tip that JoAnn from Scene Through My Eyes gave me on my post about baking cookies with a Silpat.

After loosening the side, the bread just slides out of the pan.
I made another batch of Cranberry Nut Bread (this time with all of the "real" ingredients).

I greased the pan on all sides. Then I cut a rectangle of parchment paper to fit the bottom of the pan.

I poured the batter in and baked it according to the recipe's instructions. When it was done, I took it out of the oven, loosened the sides with a knife, and turned the pan upside down.

Perfection! The bread slid out of the pan without any cracking or breaking. And the paper peeled off leaving a nice flat surface for slicing.

Thanks JoAnn for the tip. Now my breads come out both tasty and great looking! -- Margy


  1. You are so welcome - I love parchment paper. Tomorrow I am making pumpkin bars and I use the parchment paper for that too. Your bread looks wonderful - I can almost smell it down here - but I think they wouldn't let it across the border.

    1. I so enjoy reading your blog. It keeps me up with the Bellingham area and your pictures are great. I just wish I had remembered the tip before the last batch of bread. Sometimes I'm a slow learner, but that experience now has it stuck in my mind, rather than the bread stuck to the pan. - Margy

  2. What a great tip! I hate it when a baked good that would otherwise be perfect sticks on the bottom.

  3. I live by parchment paper, don't do any of my baking without it. I keep finding new uses for it too and it is relatively cheap to buy gigantic rolls of.


Thanks for stopping by. Comments, questions, and suggestions are always welcome. - Margy