I'll take a shot at it, 'Elf.
All cooking times, baking or whatever, a simply general guides, for every situation differs at least a little - often a great deal.
As a smaller loaf will heat through more rapidly, that suggests the baking time will be somewhat less. But the old rule of tapping a loaf to hear a "hollow" sound is probably the surest way to check for doneness. (Short of using an insterable thermometer, of course).
I'd suggest trying one loaf and begin checking after about 12-15 minutes.
Personally, I'd prefer to err on the side of "overdone" - the resulting drier bread will taste better than the raw flour of an undercooked one.