PJ Hamel, post author

January 28, 2018 at 9:00am

Evelyn, some bakers think that quick bread rising in a fairly deep pan, like a loaf pan, does better if the walls aren't slippery; the rising batter gets a better grip, yet not such a firm grip that you can't get it out of the pan afterwards. Personally, I always grease the entire inside of the pan, and I've never seemed to have any issues with doing so. Hope this helps — PJH@KAF
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