This is a tasty, moist recipe. A tip for Bansreeparikh (and anyone else who found the loaves did not rise): the acidity of sour cream mixes with the baking soda, resulting in a reaction which releases gas. If you mix the baking soda into the batter very thoroughly before filling the loaf pans, this process will be done and the gaseous bubbles may be beaten out of the batter. If this happens, the eggs are the only remaining source of leavening for the bread, so it won't rise as much. Instead, I recommend adding the baking soda last and mixing it just enough to incorporate it. Don't beat the batter too much. Then when you fill the loaf pans, the chemical reaction will continue, causing bubbles which act as leavening. My loaves raised nicely using this method.
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This is a tasty, moist recipe. A tip for Bansreeparikh (and anyone else who found the loaves...