Ceramic Loaf pan

Thanks for various feedbacks. I do not even have any immediate need, just saw them on sale and thought they were pretty. Nancy has some good ideas for adding pretty, some of which I already own.

Coming in on a tangent to answer inferred part of your questin.
If you still want something nice in which to serve your loaves (sweet, yeast, whatever), I recommend something with holes that goes with your dishes/design.
Baskets if rustic or outdoors. Chrome or the like for fancier/moderne.
Use them plain, or lined with a napkin.
Allows for aeration, prevents moisture collecting on bottom of loaf if it's just been taken from oven. Depending on design, can also be used for fruits or in buffets for holding napkins and place settings.
https://www.google.ca/search?biw=1366&bih=662&tbm=isch&sa=1&q=woven+baskets+for+bread+service&oq=woven+baskets+for+bread+service&gs_l=psy-ab.3...25819.26848.0.28143.5.5.0.0.0.0.173.326.0j2.2.0....0...1.1.64.psy-ab..3.0.0.VQID9XHYtb0
https://food52.com/hotline/37735-ceramic-loaf-pan

I've bought ceramic baked goods for gifts. A found a cute one at World Market and baked a lemon-blueberry pound cake in it, then after it cooled I wrapped the whole thing up in a decorative plastic bag and bestowed it upon the friend/loved one. The pan had a recipe in the bottom but I just gave them my recipe on a little note card ;)

For that purpose, it was really special and it worked....but in general, I don't think pound cakes or breads would benefit from them. You want your baked good to begin baking when you put it in and stop baking when you take it out. Ceramic won't really give you that sort of control.

Its really only pretty for us when we take it out of the oven...anything you bake in it can be gussied up for company after you take it out of the pan. Pretty much everything in my kitchen is for utility, I leave the style for my serving equipment.

You can buy nice ceramic loaf pans on multiple sites, but honestly, the best one are available here
https://www.bedbathandbeyond.com/1/3/ceramic-loaf-pan

Thanks for the prompt reply. I will stick to my old tried and true and save a few dollars in the meantime.

I wouldn't buy one for baked goods. Ceramic takes a long time to heat, and you won't get a firm crust. Helpful information on this: http://www.seriouseats.com/2017/05/guide-to-best-cake-pans
html http://www.seriouseats.com/2016/08/how-to-choose-the-best-pie-pan.html
http://www.thekitchn.com/metal-glass-ceramic-or-silicon-pans-when-to-use-each-169507 (though Stella Parks would disagree with the idea that ceramic pie plates are a good idea)
https://cooking.stackexchange.com/questions/37909/how-is-baking-bread-in-a-ceramic-pan-different-from-using-a-metal-one(bread baking)
Plain metal is great! Use it. ;o)