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Implications of glass versus metal baking pans for quick breads and for bars

Hi, I recently started baking bars and quick breads regularly and they are turning out wonderfully. My only hitch has been that my bake times need to be much longer than recipes indicate (e.g. 30 minutes longer for brownies, about 15 minutes longer for banana bread). I finally figured out that it is because I am using glass pans instead of metal. That is just what I have in my kitchen. Now I am considering getting metal pans for faster baking. My question is: since my quick breads and bars have been turning out well, will I possibly sacrifice anything by switching to metal? Or will I just gain faster bake times? Are there any relative advantages of glass pans for this kind of baking?

Just wondering before I invest in some new pans and make the switch. Thanks for any insight.

Marissa

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