Instructions: I, too, made the sourcream quick bread recipe, but with some minor adjustments
I thought Id post. First, I cut the sugar to 3/4 cup from 1 cup, used 8 oz
lowfat plain yogurt instead of sourcream (ok, so now its yogurt quick bread :-) and added more cinnamon, about 1 tsp. I also didnt know what sized pan this
was meant for. It seemed like it would fit in a very large loaf pan (which I
dont have) or a brownie pan. I have a toaster oven pan that I can usually
substitute for large loaf pans, and it worked great. The cake is moist, a

little chewy (Ill work on that-probably over mixed) and sweet enough for me.
I may try flavored yogurt next time, either apple or peach for a new twist. [NF]

Preheat oven to 350F. Combine first 5 ingredients.

In a separate bowl combine sour cream, sugar, and eggs.

Add sour cream mixture to dry ingredients. Combine.

Pour in greased baking pan. Bake for 40 mins. or until done.

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