Preheat oven to 350 degrees.
In a small bowl, combine the sour cream, canola oil, eggs, and sun-dried tomatoes, stirring until thoroughly mixed.
In a second, larger bowl, whisk together the remaining ingredients. Add the wet ingredients and stir until just combined, then spoon into 3 mini loaf pans, or one regular-sized loaf pan.
Bake for 25-30 minutes, or until golden on top and a toothpick inserted into the center of the loaf comes out clean.