Picking the right pan size and "prepping" it for baking is a lesson all its own. Get the correct pan size and your delicious baked goods will come out even and uniform in size. If you do not have the right baking pan size, or you did not prepare it correctly, your baked good will come out mishaped.
In the top pan: I lightly greased the inside with soft butter, cut parchment paper in long strips, and layed the paper over the buttered surface.
Notice: full, uniform, and perfect loaf size.
In the bottom pan: I only buttered the inside of the pan. I did not use parchment paper.
Notice: a slighty edge on the sides.
Results? The top loaf is, overall, more uniform in size, thanks to the butter and parchment paper. The bottom loaf still has a loaf-like shape, but since there was no parchment paper to "help" the loaf grow while baking, the sides slid down causing its mishape. THIS is why I like to prep my pans with butter and parchment paper. (Please forgo aersol, non-stick sprays! My avid readers know how much I dislike them!)
Step One: Using about 1/8 teaspoon of soften, unsalted butter, I rubbed it inside my pan with my hand. Make sure you get the edges and sides!