How to change cooking time when changing pan size

This will probably be an ongoing post. But I needed to know how to change cooking times for a regular loaf pan to a mini loaf pan and thought a post like this would be useful! So I will add times as I come across them

Mini loaves - cook 1/4 less than regular loaf ( i.e. 45 min for mini if regular loaf is 60 min or 30 min if regular loaf is 40 min.)

Butter and Oil Sustitutes

I have been looking for better choices than butter and oil and after some internet searching, here are some options:

1 cup oil = 3/4 c applesauce, 3/4 c Greek yogurt, 1 cup pumpkin puree, 1 cup shredded zucchini, or 1 cup pureed prunes (1 cup prunes with 1/4 cup water in blender) - prunes work best with dark colored cakes like chocolate or cinnamon

1 c butter = 1/2 Greek yogurt, 1 cup applesauce, 1/2 c (or more) mashed banana with a little butter, 3/4 c pumpkin puree, 3/4 c olive oil (still calorie dense), 1 cup coconut oil, or 1 cup avocado and butter 50:50 mix.

Other high fat, but maybe healthy options : avocado, nut butter, coconut oil, or olive oil.  The above amounts all see rather subjective - maybe add a little extra to increase moisture or a little less the decrease moisture content.