It was tasty! I replaced the sour cream with low-fat Greek Yogurt mixed with canola oil (to make up for the lost fat) and it turned out moist and crumbly. To neutralize the yogurt tang, I added a pinch more baking powder, vanilla extract, and sugar. I also doubled the recipe to make two loaves and I baked at 300 degrees Farenheit for almost 2 hours to prevent under/over-baking. The whole process was very long and pretty time consuming, but at least it turned out well.
