Is your pan about 2 1/2 inches tall, Tim? I’m guessing that it’s a standard 4-cup loaf pan. If so, it’s absolutely ideal for the breads and cakes Cass and Jeannette have recommended. And a perfect bread pan for loaves of any description from about 19 to 24 oz. dough by weight.
I would also try any of several recipes that Rose has in her books for a loaf pan. However, make two-thirds of the recipe since her loaf pans are usually 9x5”. Lots of options including pound cake in many varieties and delicious pumpkin walnut bread.
Any of the comfort-food, quickbread loaves that lots of us grew up with are also perfect in a loaf pan. I’m thinking especially of lemon loaf from my family, but also date bread, orange nut loaf, banana bread, cranberry, apricot, etc. Spice breads of all types!! Google pain d’epices. This incredible cake (bread?) dates back to the Crusades when spices were brought back to Europe from the Orient.
I happened to see that you were visiting the forum of late, Cass. So happy that you’re going from strength to strength. I’m sure it’s frustrating at times that you have to take it a bit slower for now, but “easy does it” seems to be a good rule for healing.