Pumpkin as a substitute
I have heard that I can use pumpkin as a fat substitute in baking. I am wondering if anyone else has done this and what the portions might be? I am making some banana bread and would like to experiment with it. My recipe requires a half a cup of butter. How much pumpkin can I use to replace some of the butter? Thank you
kimmini
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8 Comments:
I've not heard of pumpkin used this way but applesauce and prune purees are used. I think their flavor is a little more neutral. See here for guidelines.
If you google "fruit puree fat substitute" you'll get lots more references.
kjgibson at 9:21PM on 03/04/09
Generally, reducing fat or using a fat substitute can result in: a coarser texture, less moistness, less flavor, tough crumb, ìgummyî taste, less richness, less creaminess and shorter shelf life.
The following are some quick tips for a lower-fat version of your favorite recipes:
Reduce fat by 1/3. If a recipe calls for 1 cup, use 2/3 cup.
Fat acts as a barrier, making flour less likely to absorb water, thus giving a moist tender baked product. Ingredients commonly used to replace fat partially combine with flour. A structure forms, but itís not the same. The following are the best options:
Applesauce ~substitute for equal amounts of fat ñ product will be very moist, may need to reduce liquid in recipe
Mashed bananas -- substitute for equal amounts of fat ñ gives distinct flavor
Pureed prunes -- substitute for equal amounts of fat ñ product will be very dry, so add moisture in form of prune juice, milk or water ñ gives a dark color
Pureed pumpkin -- substitute for equal amounts of fat, gives distinct flavor and color
Grated zucchini -- substitute for equal amounts of fat ñ works best in quick breads
Low-fat cottage cheese -- substitute for only 1/2 of fat ñ gives rubbery texture
Pureed tofu -- substitute for only 1/2 of fat ñ gives beany flavor
Non-fat yogurt -- substitute for equal amounts of fat -- product will be very moist, may need to reduce liquid in recipe
dmarina at 12:14AM on 03/05/09
I've always substituted pumpkin straight up 1:1 for butter in cakes & cupcakes. It is a bit gummy, but I actually like that. Never tried with banana bread, but I imagine it will be excellent.
Tokyorosa at 1:25AM on 03/05/09
If you're making banana bread, just add in more mashed banana - maybe up to 2/3 of the fat the recipe calls for and put the rest of the fat in. Its what I do with my banana muffins and they turn out pretty alright (they're GF too!). I've also used applesauce, but haven't tried pumpkin yet.
Good luck and I hope they turn out tasty.
thinkingincrayons at 1:59AM on 03/05/09
I use a 1:1 ratio as well with pumpkin. It's especially good in chocolate recipes. I would suggest substituting 2/3 of the fat, as that makes it healthier but doesn't compromise texture as much. Substituting it all still turns out fine, it's not quite the same as with butter or oil.
Laurel E at 9:47AM on 03/05/09
I sometimes use peanut butter as a replacement for butter in baked goods. Not all of it, obviously, but sometimes up to half of the amount of butter called for. Doesn't save that much on fat or calories, but at least it's healthy fat, and adds a good bit of protein as well. You could definitely do this with your bread since peanut butter is a natural pairing with bananas. I've also used low-fat cream cheese to replace some of the butter, although I would only go up to maybe 1/3 of what's called for. You could do this with your bread too, and still add the pumpkin...in fact, those two ingredients would probably work really well together....
kimberlymac at 10:55AM on 03/05/09
Your banana bread will taste like pumpkin. If you're into that, then go for it!
Embackus at 3:34PM on 03/05/09
I'm a big fan of substituting applesauce when I bake. Usually I'll do half-butter, half-applesauce or maybe a 2/3 to 1/3 ratio. Using real butter gives a great taste and ...mouth-feel. Watch the sugar content though.
Pumpkin puree works quite well. If its canned, you shouldnt have a problem with moisture. If its freshly made, just eyeball it. I guess this assumes you know what banana bread batter looks like..
engmcmuffin at 11:23PM on 03/05/09