I made some very nice pecan bread for gifts, the recipe made 8 loaves.  I used 4 small dark non-stick loaf pans and 4 small foil pans.  The loaves in the foil pans came out great.  The loaves in the dark pans burned.  Now I remember why I don't like dark pans!  I'm making 4 more loaves today using the foil pans.

Is there any way to prevent  dark pans from burning?  Lower the heat, shorten the baking time?

Thanks!

MJ