changing single loaf bread into two smaller
When you divide your recipe into two loaves, compared to the single loaf, they will:


Bake through more quickly
Get less crust development


all other things being equal.   Still, bread is relatively tolerant of varying conditions, so I would start with the original baking temperature, and monitor closely.  The baking time will probably be reduced by a few minutes

It is always important to know how to test that the loaves are done, not just rely on a time.  Depending on the recipe, it will be done when the internal temperature reaches something on the order of 190 to 200 F (depending on your recipe, and how enriched it is).   See Fresh Baked Loaves for other tips on how to determine if a loaf is done.

If you find the loaves are baking through and you have insufficient crust development, you may try increasing the temperature slightly (in increments of about 25 F).