LITTLEWIND53 is possibly right about clearance / height, and YOGAGIRLNH's comment about alternative containers makes sense.
If you're making regular bread vs. a quick bread, what you need is (1) relatively high and even heat and (2) a good way to contain heat and steam. That will help you bake quickly without burning, and also give you a good crumb. Trapped steam will help with a little extra lift, etc. A solution that works well in a regular oven and will work in a toaster oven *if* you have the clearance is to use an oven-safe dish with a lid, such as a small casserole. Heat it first in the toaster oven, then dump the dough into it, cover, and bake. Of course, it only works if it fits, and you end up making, generally, a boule rather than a regular loaf.
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