Cut a strip of parchment paper long enough to fit across the bottom and up both long sides of the loaf pan
Leave extra paper hanging over the edges to create handles
Cut two shorter strips for the short sides if needed
Lightly grease the loaf pan to help the parchment stick
Press the long strip into the pan, fitting it snugly into the corners
Place the shorter strips on the ends, overlapping the long strip
Smooth the parchment so it lies flat against the bottom and sides
Trim any excess if necessary, leaving enough overhang to lift the loaf out easily