Dear P.J. Wow, I sure opened Pandora's box......and what a response I received!!! I quickly retrieved two of my loaf pans from the cupboard and lo and behold, the one I'd first tried - marked 8-1/2 x 4-1/2 x 2-5/8 on the bottom - proved to be less than that inside, undoubtedly the reason the batter remained raw in the middle despite baking longer than should have been necessary. The other pan proved to be much closer to what the recipe calls for which is why it's worked successfully. Can't thank you enough for a more-than-adequate answer!!! Just one more of many reasons why the folks at King Arthur are THE BEST!!

• Reply