The "small" loaf pan is actually the mini loaf, it's about 2 1/2 by 5 inches, some manufacturers make a pan that has 4 all banded to gether into one pan, very convenient for gifts, freezing, or batchelors.

Regular loaf pans are 9by5 or 8 1/2by4, both work, the larger will give a flatter more rectangular slice, the smaller a higher, square slice.

Use bright or shiny pans for bread, dark pans for meatloaf and fruitcakes.