Custom Loaf Pan Liners
Custom loaf pan liners from 100 cases — formed greaseproof paper liners that drop into a 1 lb or 2 lb tin, take the batter, go through the oven and leave with the loaf, printed on the outside wall.
Bake the loaf in it, sell the loaf in it
- Paper
- Greaseproof paper or silicone-coated baking paper, formed
- Shapes
- Pleated wall, tulip, straight wall with rolled rim, flat sheet liner
- Sizes
- Made to 1 lb and 2 lb tins and to your tin’s internal dimensions
Order online
Order loaf pan liners
Starting from $0.75 per unit
Printed to your artwork or plain, sold in runs of 100 up to 5,000 units per product online. Freight to the US, UK, Canada and Australia is inside the price.
How an online order runs
- Add the units you needThen check out with your delivery address. Add other products to the same order on the way.
- A digital proof comes backLaid on the dieline, before anything prints. Change it as often as you need.
- Pay once you approve itPay by PayPal invoice or bank transfer after you approve your digital proof, or cash on delivery in the US and Canada.
- We make it and ship it deliveredYour delivery date is confirmed with the proof, against the spec and your fill date. Freight and customs are handled on the way to you.
Another size, board or finish, or more than 5,000 units? Send the spec for a price instead. Freight by market and our terms cover delivery and remakes.
Get a price for Loaf Pan Liners
Send the size and quantity — we reply the same working day with a price, a dieline and a date. Artwork optional at this stage.
- Free dielineThe flat drawing comes with the quote, before you commit.
- Proof before pressNothing is printed until you have seen it laid on the dieline.
- Die kept for reordersTooling is paid once. Every reorder skips straight to press.
- Quoted in four marketsUS, UK, Canada and Australia, in the delivery currency.
Three shapes of liner and what each one is for
| Pleated wall | Folded sides that open out to the tin; a classic tea loaf look |
|---|---|
| Tulip | Taller corners that stand above the tin; a café-style loaf cake |
| Straight wall | Flat, formed sides with a rolled rim; a clean retail loaf |
| Flat sheet liner | A cut sheet with slits at the corners, folded into the tin by hand |
Sizing to the tin, not the loaf
A liner has to match the inside of the pan at the base and at the rim, because loaf tins flare outward. A liner made to the base alone sits loose at the top and the batter runs down behind it; one made too large creases into the side of the loaf. We make liners from the tin’s internal base length and width, rim length and width, and depth. The two most common sizes are the 1 lb tin, roughly 7 x 3½ in at the base, and the 2 lb tin, roughly 8 x 4 in.
If the loaf is sold without a tin at all, the liner can be made heavier so it holds its shape on its own as a bake-and-sell mold, set on a tray in the oven.
The paper, and how hot it can go
Liners are made from greaseproof paper or a silicone-coated baking paper, both of which release the baked crumb without tearing it and stop butter soaking through to the outside. They are ovenable to standard baking temperatures and are not for direct flame or broiling. Our parchment paper cut to the tray page explains the difference between the two coatings in more detail.
Printing on a liner that goes in the oven
- Print sits on the outside wall only, so the batter touches plain paper.
- Inks are chosen to hold their color through a full bake without browning or smearing.
- A pleated liner prints as a repeating band, because the folds break up a single logo.
- A straight-wall liner takes a front panel with the bakery name and the flavor.
From the oven to the shelf
Once cooled, a lined loaf can be wrapped in film, slid into a window box, or sold as it is on a bakery counter. Because the liner carries the brand, many bakeries skip the box for loaf cakes entirely. For loaves that do need a box for gifting or travel, our bakery boxes for cakes and pastries are sized around a lined loaf.
Send the internal dimensions of your tin (base, rim, depth) or the tin itself. The liner is drawn from those.
Seasonal loaves and limited runs
Loaf liners are one of the easiest places to change a design for a season. A pumpkin loaf in autumn, a stollen-style loaf at the holidays, a lemon drizzle in spring: the tin and the liner size stay the same, and only the print on the outside wall changes. Because the minimum is set per liner size, a bakery can run two or three designs in the same size across the year.
Plain liners in natural brown or white are also made to size for bakeries that brand the loaf with a sticker or a band instead, which keeps one liner stock for every flavor.
Loaf Pan Liners — specification
The rows that are specific to this build first, then what applies to every job we run. Anything not listed is a question, not a limit — send the brief.
This build
- Paper
- Greaseproof paper or silicone-coated baking paper, formed
- Shapes
- Pleated wall, tulip, straight wall with rolled rim, flat sheet liner
- Sizes
- Made to 1 lb and 2 lb tins and to your tin’s internal dimensions
- Oven
- Ovenable to standard baking temperatures; not for direct flame or broiling
- Outside wall only, in bake-stable inks
- Minimum
- 100 cases per liner size
On every job
- Print process
- Flexo in one to six colors, printed on the outer face only and before any lining goes on.
- Color
- Food-safe inks throughout. Kraft mutes color; a white board or liner is needed for anything photographic.
- Tolerance
- Cutting plus or minus 1 mm, and fit confirmed by filling a plain sample from your own kitchen or line.
- Tooling
- A cutting die per size, kept. Molded pulp needs a tool per shape, which is a longer lead and a larger one-off.
- Food contact
- Every board food-contact grade, with grease resistance built into the sheet and never a PFAS treatment.
- Sustainability
- Aqueous linings and unlined boards repulp with ordinary paper. PE-lined cups need cup collection, and we say which you have.
- Artwork
- Vector PDF or AI, 3 mm bleed, 4 mm safe area, fonts outlined. We check every file and send a proof before press.
- Dieline
- Supplied free with the quote, before you commit. Yours whether or not you order.
- Sample
- A plain unprinted sample at the finished size on request, for fit and construction.
- Reorders
- Skip the tooling and go straight to press at a lower unit price.
- Lead time
- Quoted with the price against your fill date rather than promised before we have seen the spec.
- Markets
- United States, United Kingdom, Canada, Australia — priced in the delivery currency, freight included.
Boards and films we build loaf pan liners on
Food packaging is chosen for what the food does to it: grease, steam, heat and time. Every board here is food-contact grade, and none of them uses a PFAS treatment for grease resistance.
Food-grade virgin board
Bleached board made for direct food contact. Clean, bright, no recycled fiber and no mineral-oil risk from recovered paper.
14–24ptGrease-resistant board
Resistance built into the sheet rather than sprayed on. Holds fries, pastry and butter without darkening. PFAS-free.
16–24ptPE-lined cupstock
Board with a polyethylene film for hot and cold liquid. Microwave-safe for reheating; recycled only where cup collection exists.
260–350gsmAqueous-lined cupstock
A water-based lining instead of PE. Repulpable in ordinary paper recycling in more places, and compostable; a slightly shorter hold time.
260–320gsmGreaseproof and glassine
Dense, calendered paper that resists fat through the fiber. Wraps, liners and interleaves; breathable, so pastry stays crisp.
30–55gsmFood-grade corrugated
E and B flute with a food-contact liner, vented where steam has to leave. Pizza, catering and anything hot and heavy.
E and B fluteMolded pulp and bagasse
Fiber pressed into a shape. Holds heat, resists grease with no lining, composts, and takes only an embossed or one-color mark.
Molded to shapeRecycled board
Post-consumer fiber. Used for outers, sleeves and anything that does not touch food directly — not for direct contact.
Non-contact onlyNot sure which? Say what goes in it and where it is sold — the material follows from that. Our notes on recycled, recyclable and compostable cover which claims each stock can honestly carry.
- 01
Send what you have
A dimension, a photograph beside a ruler, or the product itself. No technical drawing needed — that part is ours.
- 02
We quote and draw
A price, a dieline and a date come back together. If a different build would suit the product better, that is in the reply too.
- 03
Approve the dieline
The flat drawing is yours to check: which panel is the front, where the folds fall, how deep the cavity really is.
- 04
Artwork on the dieline
You place your design on the flat we sent, or we place it for you, and you see a proof before anything goes to press.
- 05
A sample if you want one
A plain unprinted sample at the finished size shows fit and construction — the things a drawing cannot.
- 06
Cut, printed, shipped
The die is cut once and kept, so every reorder skips the tooling and goes straight to press at a lower unit price.
Format
Vector PDF or AI where possible. Raster artwork at 300dpi at final size, in CMYK.
Bleed
3 mm past every trim line, so a fraction of drift on the cutter never leaves a white edge.
Safe area
Keep type and anything important 4 mm inside the cut and away from every fold.
Color
Convert to CMYK before sending. Uncoated stock prints lighter; a spot color is the only exact match.
Fonts
Outline them or supply the files. A missing font substitutes silently and the proof will not match.
Barcodes
On a light, matte, unvarnished patch with the quiet zone clear — a code on gloss fails the scanner.
Not set up that way? Send it anyway — fixing a file is a short conversation, and we check every one before press. Our guide to preparing print files covers each point.
Food finishes are limited by what may touch food, and that is the point.
Food-safe inks
Printed on the outer face only. Every food pack we make uses them, laminated or not.
Uncoated kraft
No coating at all. Breathable, so pastry stays crisp, and it takes one or two colors.
Aqueous varnish
Scuff resistance without a plastic film, so the pack still repulps.
Molded emboss
A logo pressed into pulp or bagasse. No ink, nothing to rub off, and it survives grease.
Grease-resistant face
Not a finish you can see. It is in the sheet, it is PFAS-free, and it is why the print stays clean.
Matte lamination
Available on outers and sleeves that never touch food — a cake box lid, a carrier, a gift sleeve.
Not sure which suits the shelf it sells from? Say where the product is sold and we suggest one — our notes on specialty finishes show them on real boxes.
Sizing food packaging around a portion, hot: loaf pan liners
Food is sized by serving, not by dimensions, and it is served hot, heaped and in a hurry. Send us the portion — or better, the box you use now with the food in it — and we size to how it is actually filled.
- Portion, heaped
- Fries, popcorn and salad are served above the rim. A box sized to a level fill looks mean and spills in a bag.
- Lid clearance
- Enough that a loaded burger or a topped cake does not touch the lid. This is the single most common complaint about a food box.
- Venting
- Hot food steams. Vents in the lid keep pastry and fries crisp; a sealed box is right only for cold food.
- Grease path
- Where the fat sits decides the board. Say if the food is fried, buttered or sauced, and whether it is held for minutes or an hour.
- Stacking in a bag
- Delivery boxes are stacked five high on a bike. The lid has to hold the box above it off the food below.
- Sample fill
- A plain box filled from your kitchen settles the size in one try, and we send one before the run.
Not sure your numbers are right? Send the product dimensions rather than the box dimensions and we work the box out — the full method is in our guide to measuring for a box.
Interactive · five steps · no sign-up
Build your Loaf Pan Liners in 3D
Pick a shape, type a size, choose a board and a finish. The preview on the left redraws as you go, and the spec lands with us exactly as you set it.
Frequently asked questions
Got a question about loaf pan liners? The answers below cover what we get asked most. If yours is not here, send it with a brief, message us on WhatsApp, or call +1 503-461-4788 — we reply the same working day.
What are loaf pan liners?
Paper molds shaped to the inside of a loaf tin. The batter is baked in them and the loaf is sold still in the liner.
Do loaf pan liners need greasing?
No. The greaseproof or silicone-coated paper releases the baked crumb on its own.
What size loaf pan liner fits a 1 lb tin?
One made to a base of roughly 7 x 3½ in. We still size from your tin’s base, rim and depth, because tins vary.
What is the difference between a tulip and a pleated loaf liner?
A tulip liner has tall corners that stand above the tin. A pleated liner has folded sides that open out to the pan.
Can loaf pan liners be used without a tin?
Yes, in a heavier paper that holds its shape on a baking tray as a bake-and-sell mold.
How hot can a loaf pan liner go?
Standard baking temperatures. The liners are not for direct flame or broiling.
Can loaf pan liners be printed with a logo?
Yes, on the outside wall in inks that hold their color through the bake. The batter only touches plain paper.
Will butter soak through a loaf pan liner?
No. Greaseproof and silicone-coated papers stop fat reaching the outside, so the print stays clean.
Can I sell a loaf cake in its liner without a box?
Yes. Many bakeries sell lined loaf cakes on the counter or wrapped in film, because the liner carries the brand.
Do loaf pan liners work for banana bread and pound cake?
Yes. Those dense, buttery loaves are what the liners are made for, and they release cleanly once cooled.
How are loaf pan liners shipped?
Nested in stacks inside a case, so they keep their shape and a baker can pull one at a time.
Same range
More food paper we make
Burritos Wrapping Paper
100 cases per sheet size
Butcher Paper
100 rolls or sheet packs
Deli Food Paper
100 cases per sheet size
Food Basket Liners
100 cases per sheet size
Food Wrapping Paper
100 reams or roll packs
Freezer Paper
100 packs (reams of 100 or 250 sheets, or single rolls)
Glassine Paper
100 packs