Hi NettieMae, you could certainly make a half recipe, although this will result in a shorter loaf, even if you opt for a smaller pan like an 8 1/2" X 4 1/2" standard loaf pan. If you have a scale you might want to consider multiplying the weight of each ingredient by .66 to give you a reduced recipe that will fill a standard loaf pan a little more fully. Baking time will likely be a bit shorter for a smaller loaf, but not half as long. I would guess 30-40 minutes will be about right, but check for the normal signs of doneness. 

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