These were AMAZING!!! I was a bit weary of the "sour" milk, but decided to try it anyways based on the positive reviews. I think I'll use the "sour" milk substitution in breads I make in place of buttermilk from now on. Thank you!

Reviewed On: Nov. 10, 2011

This was spot on for what I needed...to use up some left over canned pumpkin from pumpkin cookies that I had made the week prior and to use up some brown bananas sitting in the fridge. I sub'd cider for the apple juice and found Weight Watcher's Caramel Spice Cake yogurt and sub'd that for the plain vanilla. Thanks for sharing!!! My kiddies LOVE it, and so does Mama ;)

Reviewed On: Oct. 26, 2011

I give this 4 stars as written. Based on previous reviews, I doubled the strawberries (sliced some, chopped some and pureed some); cut the sugar back to 1 1/2 cups (1/2 c over the strawberries and mixed 1 c with the dry ingredients); added 1 tsp of vanilla extract; cut back on the cinnamon some and omitted the pecans. I baked it in a bunt pan at 325 degrees for about 1 1/2 hours - kept checking it until it was slightly golden and toothpick came out clean. I brought it to a potluck with Cool Whip on the side and received raving compliments. You could really taste the strawberries, it was super moist and not overly sweet - it was perfect :)

Reviewed On: Jun. 22, 2011