Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
I did some math and ended up replacing the 3/4 cup canola oil in the bread with 1/4 cup canned pumpkin and 1/2 cup canola oil. It still tastes great. The texture seems a tiny bit different - a little drier - but I think I can handle that by cooking it for a slightly shorter time next batch.
According to my calculations, substituting 1/4 cup canned pumpkin for 1/4 cup canola oil means the recipe now gets 23.54% of its calories from fat (down from the original 30.49%). That puts it in the same range as Heather's Zucchini Bread (25.93%) and means I can tolerate it for breakfast - the point of this whole exercise.
And the Libby's Pumpkin label says leftover canned pumpkin can be frozen for up to 3 months so I don't have to worry about what to do with the rest of that open can that's now missing 1/4 cup of pumpkin.
-------------------- [Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Okay, I made Heather's Pumpkin Apple Spice Bread with less oil. (m)
