In this recipe, we use an 8.5" x 4.5" loaf pan. If you don't have this size pan, don't fret. You can use another pan that is very similar in size, or even split it up between 2 mini baking pans and just adjust for the cooking time. Another nice option for this recipe is to turn the batter into muffins instead of a loaf. Whatever variation you choose, check on the oven frequently. When you think it's done, insert a toothpick into the middle. When it comes out clean, the bread is done!