I have made that exact King Arthur sandwich bread recipe and it doesn't do anything like "pour". Loaf pans are used for sandwich bread to get more lift and a more sandwich-friendly shape, but there is far more gluten development than any cake batter. You can use that same recipe to make rolls, for instance, and they bake up just fine.
The cake recipe has a 2:3 ratio of flour to sugar, while the bread recipe has a 14:1 ratio. It also has a 2:1 ratio of flour to fat, with the bread being 6:1. The cake also has a much higher hydration ratio, more milk, eggs, and a completely different mixing process.
The cake recipe has a 2:3 ratio of flour to sugar, while the bread recipe has a 14:1 ratio. It also has a 2:1 ratio of flour to fat, with the bread being 6:1. The cake also has a much higher hydration ratio, more milk, eggs, and a completely different mixing process.
Really not "essentially" the same thing at all.