I get very frustrated, when baking a quick bread (i.e. cherry almond), and the directions indicate "pour" the batter into the pan. Now, perhaps it's just me, but these breads don't "pour" into a pan. They have to be ladled out as the batter is usually heavy and somewhat stiff. I find myself going back over the recipes to see if I missed something, but I haven't. Terminology could be better!