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.
"Habe nun, ach! Philosophie, Juristerei und Medizin, Und leider auch Theologie Durchaus studiert ..." (Goethe, "Faust")
I found a great cookbook called "Small-Batch Baking" by Debby Maugans Nakos. It's great for when you want something sweet, but you don't want a lot of leftovers to tempt you. And it's completely toaster oven friendly.
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I used to bake zuchini bread in small loaves then freeze them in individual packages and give them away to friends and neighbors,I still get requests for them but alas my friend isn't doing a garden this year and I don't really feel up to making bread,maybe next year!I would add some fruit to my little loaves to sweeten them up and they were quite good.I use a convection oven to bake them in.It is small but works great.
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