Hi fellow bakers, I have a really good cupcake recipe that I would like to bake in a loaf pan. If I use the same portions and adjust the baking time, will I get the same texture and moisture?
Does anyone have a rule of thumb for baking time for converting cupcake recipes to loaf pans? My pan is 21 x 11 x 6 cm.
Usually when a cake recipe is used for cuppies they bake up much quicker because of the smaller amount of batter used. You are wanting to do it 'backwards' so it will take at least double the time.
My guess is the texture and moisture of the cake will be about the same if you don't overbake it.