I recommend you cut the rest of the ingredients in half and just make one loaf. To divide the 3 eggs in half, just measure out half of each egg’s contents: for a large egg, half is about 25 g (1 oz), or about 2 tablespoons after whisking. Crack each egg into a small bowl, whisk until uniform, then measure out the amount for half the egg and refrigerate the rest for up to 2 days.

I’m sorry, I have never made it in anything but a loaf pan – so I can’t say for sure.