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Nonfat Sour Cream Cake Bread
Reviews:
October 15, 2010

Great bread! No one in our family needs to eat low-fat foods, so we used full-fat sour cream and whole milk. This probably made the texture and taste of the bread even better than it was supposed to be, but oh well. The finished loaf looked a little strange (It didn't quite fill out the whole bundt pan) but the taste was very ,very tasty, and the texture was moist and very soft. It is a hit with my family, and I'll be making it again. Thanks for sharing the recipe!

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