What can you substitute for vegetable oil in pumpkin bread?
The following may be substituted cup for cup for vegetable oil in baked goods:
- Applesauce, preferably unsweetened.
- Banana, ripe and mashed.
- Butter, melted.
- Cauliflower – unseasoned, cooked, and pureed.
- Ghee.
- Margarine, melted.
- Mayonnaise.
- Pumpkin, cooked and pureed.
Why is my pumpkin bread dry?
Too little liquid, too much flour, over-mixing and baked too high of a temperature are all reasons your bread could be dry. If your bread is dry, you could try mixing a sugared water solution (1:2 ration of 1 cup sugar to 2 cups water) and put the mix in a spray bottle.
Why did my pumpkin bread turn out crumbly?
If there is too much liquid or not enough leavening, the bread may be soggy. Too much fat (butter, oil, or shortening) or too much leavening (baking soda or baking powder) will cause the bread to be crumbly.
How do you make pumpkin bread less crumbly?
The key to a moist pumpkin bread is having the right amount of pumpkin puree. If you skimp on the puree, the flour will overpower the mix and the bread will come out crumbly and dry. If you find yourself short on puree when baking, substitute the missing quantity with another wet ingredient.
Can you use coconut oil instead of vegetable oil?
To substitute coconut oil for vegetable oil, use the same amount of coconut oil as vegetable oil. Just make sure the other ingredients aren’t too cold or they will re-solidify the coconut oil. Coconut oil withstands high heat well so it’s a good choice for high-heat cooking and baking.
What can I use if I don’t have vegetable oil?
If you don’t have any vegetable oil on hand, you can substitute another neutral high-heat oil. Canola, safflower, peanut or grapeseed oils are all great choices.
How do you keep pumpkin bread moist after baking?
How to Store Pumpkin Bread
- Allow bread to cool completely on a wire wrack.
- Once bread is cool, wrap it tightly in plastic wrap.
- Store Pumpkin Bread at room temperature for up to five days.
- After three days, you may want to place the Pumpkin Bread in the refrigerator to prolong its life.
How do you keep pumpkin bread from drying out?
PUMPKIN BREAD – FRESHLY BAKED To maximize the shelf life of pumpkin bread, cover with foil or plastic wrap or place in a plastic bag to prevent drying out. Properly stored, freshly baked pumpkin bread will last for about 1 to 2 days at normal room temperature.
Can I bake with coconut oil?
When it comes to baking, coconut oil makes a wonderful substitute for butter and other oils, like olive oil, canola oil, and vegetable oil. Regardless of the type of fat used in a recipe, you can swap in an equal amount of coconut oil.
Can you bake with refined coconut oil?
Due to its mild flavor and high smoke point, refined coconut oil is a better choice for baking and cooking. However, minimally processed unrefined coconut oil may be better for skin and hair care, as well as certain dietary preferences.
Can you use coconut oil instead of vegetable oil in brownies?
If you love healthy dessert recipes, you’ll want to toss a jar of coconut oil in your cart this weekend. The nutrient-dense oil has a smooth, rich texture and subtle flavor that makes it an unbeatable replacement for butter or vegetable oil in your baking.
How do you make coconut bread with pumpkin?
Directions. Mix together sugars, oil, and eggs. Mix in pumpkin. Add flour, salt, soda, and spices, and then water. Stir together until just moistened. Stir in coconut and nuts. Pour batter into prepared pans. Bake for 60 minutes, or until tester inserted in the center comes out clean.
How do you make pumpkin bread with pumpkin puree?
Directions. In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
What’s the best way to make coconut bread?
The coconut makes it moist. Pumpkin Coconut Bread No salt please… Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans. Mix together sugars, oil, and eggs. Mix in pumpkin. Add flour, salt, soda, and spices, and then water. Stir together until just moistened. Stir in coconut and nuts.
What kind of flour do you use for pumpkin bread?
This recipe is a simplified and perfected version of my old honey-sweetened pumpkin bread. It’s made with pumpkin purée and spices, of course, plus honey (or maple syrup), white whole wheat flour (which is more neutral-flavored than regular) and coconut oil.