Hi Sachae,
first let me say, muffin recipes are created for muffin tins and cakes and loafs for cake and loaf pans.
But! I have often transferred one recipe into a different pan in the past.  Rarely does the recipe come out perfect on the first try mind you but there are rules you can follow:
Baking time is when the center of the batter is cooked which depends on the height of the batter and the width of the pan (not length  as much). 
My best guess for you is to measure the diameter of one muffin hole then the width of the loaf pan.  Divide the width by the diameter: example 6inchs for the pan and 2 inches for the muffin equals 3.  3 times the baking time would be a good approximation assuming the depth of the batter in the loaf is similar to the depth in the muffin tin.

Regardless of the time, just bake and keep a close eye on the baking process.  What you are looking for is the middle of the loaf to push up above the rest.  That is when the loaf is done.  Do the toothpick prick in the center to check for doneness. 
After tasting it, you will now to adjust the liquids depending on how dry or most it comes out the next time you will make the recipe.

Good luck!
Luc H

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I think it's realy a problem .maybe can try to cook it more time until you find the best way .

the author's opinion is very right!

I think that it will be probably half an hour

I do not think you will have a problem. You just have to try different temperature and time to see what works best.

I think your post is useful to me, thanks.....