Oil instead of butter in baking?

I'm pretty sure you can sub an equal amount of oil for butter. Any possibility you could use margarine instead of butter? If so, the amounts would be the same for margarine and butter.

This is the best pumpkin bread recipe ever!  The only change I make is to add chopped pecans, but you don't need them.  Seriously, you need to use this recipe. 

when I do not want to use oil or butter in baking (brownies, bread, cake, etc. ) I use equal amounts of applesauce. I cannot tell the difference

We always sub the same amount.

I do it a lot because we keep kosher and can't mix milk and meat at the same meal. If we want a dessert that has butter in it I sub oil or I sub pareve butter. It works well for many desserts.

Now if I have dessert with butter I find the dessert too rich.

Paige.

I use applesauce in place of butter/oil.  Equal amounts

Thanks for this recipe. I'm going to try this version created by an allrecipes.com reviewer (Lovemyfamily09) after reading lots of reviews.


Out of this recipe, I ended up making a dozen Pumpkin muffins and a Pumpkin loaf as well. It is simply scrumptious!! I read all the reviews and took all the suggestions that were offered that were similar. Below is how I ended up re-writing the recipe - it turned out moist, spicy, and DELICIOUS!! My family has already asked me to make this at Christmas!!


1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup applesauce
2 cups white sugar
3 1/2 cups all-purpose flour

2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
splash of vanilla extract
1/4 t. pumpkin spice
1 c. walnuts
1/2 c. raisins
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger


Blended and cooked as described in original recipe.. Both placed in the oven at the same time, the Muffins were done in 40 minutes and Bread was done in 1 hr 10 minutes. While on Cooling rack, poked holes in top of muffins and bread, and poured seperate hot Cinnamon Sugar Butter combo over holes, allowing it to seep down inside. Yummmmmmmmy! Will make again and again! Thanks for all the tips everyone!

I don't even flour the pans when making this recipe, just a good coating of cooking spray.

I never thought of using cocoa powder on chocolate cake. Great idea! Yes, it seems like when Mom made sweetbreads (pumpkin, banana, Apple) she would use granulated sugar instead of flour & the bread would have a slightly crispy outside. I haven't thought about that in years & never tried it. Her breads were always pretty so I assume that kept them from sticking. I may try that next time & see what happens.

That's interesting. Do you do anything else different from the recipe posted?

Thanks. I have never baked with almond flour before. Maybe I'll try it.