That sounds great! So, when making these, you don’t want the bottom to stick for easy release. However, you want nice tall, rounded loaves – so if the batter has a little grip to the sides of the pan, it helps it rise beautifully. Then you just slide a knife between the pan and loaf to help release after baking. Hope you enjoy it!

There are some factors that can play a part in that. Elevation, climate, the effiency of the oven, how the flour was measured, and the size of the mini loaf pans that were used. For these, I used four 6″x3″ pans that hold 2 cups of batter. Baking time is 30-45 minutes, so it isn’t uncommon to have a 5 minute variable when adding in the other variables.

Yes, but I have not personally done it. So I can’t say how much longer it would take to bake. I would recommend watching it towards the end and possibly tenting the top with foil if it starts to brown too much.

That should be fine.

Hi there –
I believe they are  5-3/4 x 3-1/4 x 2-1/4-Inch – I have the link to the exact ones in the post under  “Products I love when making poppy seed cake…”