Subbing applesauce for oil
#70052 - 05/13/04 08:32 AM
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Sparky
Reged: 01/06/04
Posts: 116
Loc: MI
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Hello all - my mom sent me a recipe for rhubarb bread that sounds delicious but I am trying to make it safer. It calls for 1 c. oil - how much of that should I replace with applesauce? I have some rhubarb to use up, so I will make the bread soon and if it's as yummy as it sounds I will post the recipe here!
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STEF
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Hi Sparky. I love rhubarb so that would be great if you could share the recipe! As for the oil, how many loaves does it make, one or two? It's usually safest to use 1/4 cup of oil per loaf and then replace the rest with applesauce. I hope that helps! Enjoy the bread.
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Well, Kree - it turned out that I only had enough rhubarb for 1/2 the recipe so I made one loaf. I actually didn't end up using any applesauce, since I had planned to use 1/2 c. each oil and applesauce. Then I realized I was only making 1/2 of the recipe, and I had already added 1/2 c. oil by that time  I did use egg whites in place of the eggs, though.
Anyway, it turned out well except that it was too well done on the outside. I am still having that problem with my oven that I mentioned in another post. Maybe this weekend I will finally get a thermometer to see if the oven's going crazy or if it's just me! 
Regardless, here's the recipe:
Rhubarb Bread
3 eggs
1 c. oil
2 c. packed brown sugar
2 t. vanilla
2 ½ c. fresh rhubarb, finely diced
½ c. chopped walnuts or pecans
3 c. all purpose flour
2 t. soda
1 t. salt
1 t. baking powder
1 t. nutmeg
1 t. allspice
2 t. cinnamon
Beat eggs, oil, sugar, and vanilla in large bowl until thick and foamy. Stir in
rhubarb and nuts.
In separate bowl mix flour, soda, salt, baking powder, nutmeg, allspice and
cinnamon.
Add dry ingredients to rhubarb mixture, stir gently until blended.
Grease 2 loaf pans - divide batter between pans.
Bake at 350 for one hour, cool 10 minutes in pan and remove from pan to finish
cooling.
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~~~~~~~~~~
STEF
~~~~~~~~~~
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I've had that problem with my breads too. I have wondered if it is due to decreasing the fat in the recipe. Sometimes my bread is still gooey in the middle but really brown on the outside.
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