Baking in Glass Loaf Pan
Yes, but not the time so much. The dish itself is not a good conductor of heat, like cast iron or other metal for example. And it allows radiant heat directly on what is being cooked. One thing I do is that I have a pizza stone in my oven that helps keep the oven temperature stable. 

Another thing that is very common is that oven temperatures are notoriously inaccurate. So, it pays to use an oven thermometer in order to get accurate oven temps (instead of going by the oven temperature dial). 

Here's another tip. Place a cookie sheet on the rack below the glass/pyrex baking dish. This keeps the radiant heat from the lower element from directly heating the dish. 

I must say though, that the #1 thing that has improved my baking is the oven thermometer. The oven dial in my kitchen is off from 15 to 25 degrees. This is a tip I got from "On Food and Cooking" by Harold McGee. The second thing is the pizza stone that helps regulate the temperature. A standard oven cycles on and off to maintain the temperature.

All that being said, I'd use metal cookware for cake. But I do get good results when I wind up using glassware by controlling the oven temps.

Update I made brownies last night and noticed in Marion Cunningham's (The Fannie Farmer Cookbook) recipe this advice, "If you're using a Pyrex dish, place it on a baking sheet during baking". What that does is to act as a buffer between the heating elements and the dish.