Prepare the loaf pans by buttering the bottom and all sides. Put a little flour in and coat the pan. Tap out the excess flour. Pour half the batter in each pan. Tap the pans on the counter. Bake in the heated oven for 45 to 55 minutes depending on your oven. Take the pans out of the oven, put a toothpick in the middle and if it comes out clean or with a few crumbs, the bread is cooked. The middle will spring up when lightly pressed. Now the hard part, waiting for the bread to cool down. Give it about 45 minutes to an hour. The pan is a little bit warm, it doesn’t have to be completely cool. Take an offset spatula or butter knife and go around the sides. Pull in a little. Turn the pan over, give it a few taps and it’ll come out easily.