My bread baking has taken a more european turn than a loaf pan turn. So I'd recommend a good big baking stone. I also like the no-knead bread a lot. I picked up an inexpensive non stick aluminum "dutch oven" for this. I removed the cheap plastic handles and it's worked well.
Pick up a couple of Silpats or other silicone baking liners Parchment paper too of course. With the standard aluminum half sheet pans, this bakes many things well. Also good to put under a pie to catch any fililng that comes out and is simple to clean up.
Rimless baking sheets of course. Mine are the air bake style (and brand I think too). I've been happy with them. They also double nicely as a bread/pizza peel for the baking stone.
You should try some silicone bakeware. Not everyone likes it but i'm a fan. You need to get a good quality silicone and not one wtih a lot of filler. The test for this is to fold the silicone bakeware tightly. If it turns white at the crease, it's not good quality. I like how it browns and releases. The downside is you need to use a baking sheet under it to give it form. And when you're unmolding, it can be a little tricky to not flex and break the cake.
I've been using a round silicone 9" pan for cheese cakes. It doesn't leak in the bain marie. Unmolding is a little trickly and I usually lose some crust, but that's invisible wnen upright and served. Yes, a little more hassle than a springform in the unmolding, but no LEAKS!.
I use silicone for my cupcakes and such as well. Don't buy a whole set, just a 9 inch round is quite versatile and see how you like baking in it.
I'd like to find one in 9x13 for sticky casseroles like lasagna, but I've not found a good quality one.
