Depending on the recipe, you can usually substitute an 8x8-inch baking pan for a loaf pan. Loaf pans are generally shallower and longer, while 8x8-inch square baking pans are deeper.
If you use an 8x8 pan instead of a loaf pan, you may need to adjust the baking time. Use a toothpick or cake tester to check for doneness. The shape of the bread will be different when using a square baking pan instead of a loaf pan. For example, bread baked in a square baking pan may have a different crust texture and not have a domed shape.
If the recipe you are using is for a quick bread that needs to rise and hold its shape during baking, remember that the loaf pan provides support for the batter while baking.

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