I always pull bread right away and cool it on a rack. One little tip is to turn it upside down and press it on the rack and let it make the marks. Perfect guidelines for even slicing.

I alway grease the pan, usually shortening or butter, then flour it. I also usually use nonstick pans so there's usually no trouble but well treated, even the Pyrex pans seldom give any trouble.

I quit using Pam. It builds up such a crust on the pans I've had to throw several out. I won't use it anymore. I think if it builds up like that on a pan, I question what it does to my innards.

I like to use cornmeal instead of flour. I like it a lot .. seems to release easier.. rub oil on pan and then cornmeal... also sugar works. lol

I line the pan (just bottom)with waxed paper...bread or cake
comes right out...peel off wax paper.

Spray with pam. Let it rest in pan on a cooling rack 10 minutes before removing. Then let it sit until cool.

It is easier to get cake and quick bread out of a warm pan. I usually wait 10-20 minutes as some breads and cakes will be too delicate when hot from the oven. If it cools completely, it will sometimes stick and be hard to remove.

I always use Crisco...why buy two products that do the same thing. Let it rest in pan 10-15 minutes run a knife around and the let it cool completely. I wrap in plastic wrap then foil.

I make banana bread quite often. I bake it in a loaf pan which I spray with Pam. After spraying, I wipe the pan with a paper towel to remove the excess and to be sure it is sprayed evenly on the bottom and sides.

When the bread is done I take it out of the oven, turn it upside down on a rack and leave it to cool completely.

Sue

I do it just like Sue, except I don't wipe the excess Pam.

Thanks to all of you!!! I'm sure that was my problem...I let the first loaf get way too cool in the pan before I remembered to remove it. I have been using the large non-stick pans and Pam and I like the idea of the parchment paper on the bottom. I use that for cakes in a round pan, had not thought of using it for a loaf cake/pan. I think I'll give it a try with my the Cranberry bread I am making today.

Thanks Kids...you are all the BEST!

Sooey

I grease my pans with homemade pan release (mixture of shortening, oil and flour) and let the pans cool around 8 minutes and dump them out on the cooling racks. I used that on my apricot fruitcake yesterday and no problems.

Sue

I use Pam and get the bread out of the pans in about 10 minutes. I made banana nut bread last week for the first time in years. Yummy.

I did it ! Today I made two beautiful pans of Cranberry Bread. Perfect! I lined the pans with parchemnt paper and sprayed them with Pam. I took them out of the oven, set the timer for 12 minutes, turned them over and out they came...no problem at all. Thanks kids...easy as pie...hummm...pie...

Sooey

I just use a strip of parchment paper in the bottom of the pan and up the narrow side. No sticking or spraying and all the chocolate chips are still there. Wait about 5 minutes and lift out of the pan.Perfect and then I wrap and put in fridge. Take out slice and baggie it or wrap it. Ready for lunches.

should of said then I freeze it. Pull out frozen and only takes maybe 10-15 min and ready to eat.

I do as Marilyn Sue does, pan grease! Swear by it. Have never, ever had anything stick using it. Quit using Pam, Crisco or anything else when I discovered pan grease!!!

Equal parts flour, a vegetable oil, and shortening. Blend them together.

This is such and old thread. But, I just grease the pan, usually with butter, and add the batter and bake. When done, set on a cooling rack for 10 minutes and then turn them out. Most of the time, it comes out easy. Ever once in a while, I have one that breaks up. I don't worry about it.. I just eat it. :)

Moni

I have been using silicone bakeware for years. I spray it with the baking pam which has flour added to it. Once out of the oven I remove it right away and put the banana bread on a cooling rack. Always comes out perfect.

I do the same as Momof6, line the bottom with waxed paper and it comes out with no problem...Been doing it for years......

I'll add one more that I don't think was in the older part of this thread, and it may address some pan issues others mentioned. I use a restaurant-grade spray - Bakers & Chefs Cooking Spray. It doesn't contain any water or alcohol and resists darkening under heat, so no dark cruddy pans. I get it through Amazon or Sam's Club (unfortunately, Sam's don't always carry it), and it is also available through restaurant supply stores. I also give my pans a spritz of DAWN Foam, or a bit of DAWN Ultra Platinum and a little water, and rub it all over the inside of the pan and let it sit until I'm ready to do clean-up. It will soften any residue for easy cleaning.

As to when to take a quick bread out of the pan....

Step 1: When you remove the pan from the oven and while it's still hot, give the pan a quick, hard, shake left-to-right several times (press your arms tight to the side of your body while doing this - it's a physics thing as explained in the class where I learned this tip) to loosen the bread in the pan. It's not time to remove it YET, just loosen it.

Step 2: Let the loosened bread in the pan sit anywhere between 5-10 minutes (can be a little longer depending on how large the loaf is - you want the crumb to firm enough to safely make the trip out of the pan). Set the pan ON a cooling rack (not on a flat surface like a stove top or counter top where it will continue to cook due to residual heat from the pan to the hard surface). Then remove the bread and place on the cooling rack to completely cool.

Tip (free of charge ;-): Place a cloth on the flat surface and raise the racks on top of the cloth on 4 condiment cups (I have stainless steel ones I use). Elevating the rack will allow more air-flow and better cooling. Adding the cloth...? It will absorb moisture from the steam. If you leave the rack on a hard surface of the counter top that is about 1/2" from the surface, the moisture from the steam will collect on the hard surface and be reabsorbed into the bottom of the bread. I do the same thing with anything I cool on a rack.

-Grainlady

Someone here gave the recipe for Better Than Pam, and that has been the perfect solution. I see some of you call it pan grease. With your electric beater, mix equal parts of solid Crisco, cooking oil, and flour. Breads and cakes just plop right out of the pan when I use this mixture, which I keep in an old Crisco container. It might need a stir when you go to use it next time.

I do the same as Grainlady except I use a professional pan release that is brushed on. I buy it at a local cake decorating supply.