Assuming you're talking about yeast breads, I always go by appearance
vs. time, since I seldom follow a recipe except as a basic guide.

When the loaves look almost done, I'll do a thump test on one to see if
it sounds done, then pull them out when the top crusts reach the color
I'm looking for.

This also works for some quick breads too, depending on the firmness of
the crust.

It probably wouldn't hurt to experiment a bit in any case, prior to
making the ones you'll be giving as gifts.

Bob
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In article .com>,
says...
> Hello all,
>
> Forgive me of this has come up before, but don't think it has lately.
>
> I'm thinking of making mini loaves of breads to give at Christmas
> (pumpkin, cranberry, etc.). To bake a regular-sized loaf, it's about 1
> hour and 10 minutes. How long would it take if I was using those mini
> aluminum pans? Is there a good conversion method I don't know of?
>
> Many thanks,
> Kris
>