Dairy-free batter bread?

[brooksmoses]

I've got a recipe for a batter-based bread, which (for inscrutable reasons) I'm wondering about modifying so that it's dairy-free. The bits to deal with are (a) a half-cup of butter, which gets creamed with sugar at the start of the recipe, and (b) a quarter cup of sour cream.

Any suggestions for the standard dairy-free substitutions for these?

Meanwhile, on a related note -- I vaguely seem to remember that pine nuts are often okay for people with nut allergies. Is this actually the case, or no?

Comments

[autumnesquirrel.livejournal.com]

I expect squished fruit of some sort would sub in nicely for the sour cream. They're often used for the same thing at any rate. Or they make soy yogurt. You could try that.

Margarine usually subs in for butter just fine in baking. Some margarine is dairy free. Some isn't though, so be careful selecting the brand.