Baking: Substitutions In Place of Oil
I have a recipe for Pumpkin Bread that calls for 1 (15 oz) can of pumpkin, 1 cup oil, and 4 eggs.
I read elsewhere that pure canned pumpkin puree can be used in place of oil (and even eggs?): A 1:1 ratio when replacing oil, and 1/4 cup pumpkin puree in place of each egg.
I want to replace as much of the oil as I can without the end-product being dry. Also, I’d rather not have a fraction of a can of pumpkin left over. I suppose this could mean using 2 (15 oz) cans of pumpkin or 1 (29 oz) can of pumpkin, eliminating the oil, and reducing the number of eggs? Would this even work?
What are other substitutions in place of oil that won’t affect the flavor?
Thank You,
Jason
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2 Comments
I have heard of and successfully used applesauce 1:1 as a replacement for oil in baking. It works, the texture is fine and it does not usually change the flavor profile. Also big reduction in calories.
Checking my substitution bible, I see also 1/2 buttermilk and 1/2 applesauce suggested to replace oil in baking.
Last, there are more uses for pumpkin puree than cake. Try soup, sauce, pie, freezing for later.
In place of eggs.
Firm tofu is recommended if you want to make a vegetarian dish like omelet or scrambled eggs.
Soft tofu (whipped and mixed with other liquids) is recommended to use instead of eggs in baking.