Tried using canned pumpkin instead of oil in my banana bread and it came out like a sponge

I swapped 1/2 cup of vegetable oil for the same amount of pumpkin puree last Wednesday and the loaf was so dense and wet it barely held together. Has anyone else had this bomb out on them or did I just use too much?

3 comments

3 Comments

kaih368d ago

Aren't you supposed to adjust moisture when swapping puree for oil though?

the_elizabeth8d ago

Go ahead and cut the liquid in whatever you're making by about 2 tablespoons for every cup of puree you add. I've done this swap with pumpkin and banana bread loads of times and it works perfectly. Just keep an eye on the batter and add a splash more liquid if it looks too thick.

king.robin8d ago

The last time I tried swapping applesauce for oil in a brownie recipe I ended up with a gummy mess because I didn't account for the water content. It's the same kind of thing you see when people substitute yogurt for sour cream in dips and wonder why it's runny. Once you realize all purees and dairy swap-ins carry extra moisture, the adjustment clicks every time.