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?