baking times for smaller pans

My wife, Liz, always makes rustic cranberry breads this time of year, usually in typical 9 1/2" X 5 1/2" baking pans. It usually takes a hour to bake .
This year, she would like to use smaller pans, about 1/4 the size. I do not have exact measurements but the batter for the 9 X 5 usually divides equally into the four smaller pans.
Any ideas what the baking time would be for the smaller pans?

I'd start with 25-30 minutes.

Jon, I've struggled with this a bit and learned that the depth of the dough is a key determinate -- there's a good discussion at Joyofbaking.com .

In general, if the depth of dough is the same, the size of the pan is almost irrelevant. Nonetheless, I started toothpicking half way through the baking time just to be sure.

Regards, Bob

PS: here a link to the discussion: http://www.joyofbaking.com/PanSizes.html

Thank you Bob and Cynthia - Since your comments are really in agreement, that's what Liz'll do.