I like this loaf as it is very moist and cinnomon-y (is that a word?!) I had a hard deciding which catagory to put it in as you can also make this in a bundt with a few alterations.
for loaf for bundt
1 cup sour cream 1 1/2
1 tsp. baking soda 1 1/2
1/2 cup softened margerine 3/4
1 cup sugar 1 1/2
2 eggs 3
1 tsp vanilla 1 1/2
1 3/4 cup flour 2 2/3
1 tsp baking powder 1 1/2
1/2 cup brown sugar 3/4
4 tsp. cinnomon 6 1/4
Mix sour cream and baking soda together in a small bowl. Let stand while mixing the rest.
Blend marg., sugar, eggs and vanilla. Beat until fluffy.
In a separate bowl mix flour and baking powder. Add to marg. mixture alternately with sour cream mixture.
In a separate bowl mix brown sugar and cinnomon.
Grease a 9X5X3 loaf pan (or line with wax paper). For bundt grease and flour bundt pan.
Pour 1/3 of batter into pan.
Spread 1/2 of cinnomon mixture over. Repeat to form layers. Swirl with a knife
Bake in 350F oven for 45 minutes (for loaf) or 75 minutes (for bundt) or till toothpick comes out clean.
I have this old, green, duotang scribler full of recipes that I started collecting in my childhood when I first discovered my love of cooking. This book is now tattered with pages falling out and recipes written on scrapes of paper shoved in among the pages. It is time to rewrite the recipes so thought I would share them with you! You probably will not see picture but you can know these are tried and true recipes!!
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