From Deb Perelman's latest book, Smitten Kitchen Keepers Notes: You need a 6-cup loaf pan for this. I use this 9x5-inch USA Loaf Pan (1.25 lb), which works beautifully, but if you are using a smaller one, you may want to not use all the batter. Deb suggests scooping out some of the batter and baking a mini cake muffin or two.  You can also bake the batter in mini loaf pans. I used three of these, but depending on the size of your mini pans (which come in many different sizes), you may need more or less.  You could also use disposable pans such as these, which also come in various sizes, so do measure before ordering.   Because the recipe calls for turbinado sugar in addition to granulated sugar, I tried sprinkling it over the surface of one of the mini cakes I baked, but in the end, I preferred the look of the cake topped with granulated sugar.