Subbing butter for oil--Cranberry Walnut Pumpkin Bread
I'm in the middle of modifying a recipe that a friend of mine passed along. Cranberry Walnut Pumpkin Bread (basically the "modifications" just involve cutting the sugar a teeny bit [not too much since the fresh cranberrys can overtart the bread easily] to accomodate candied walnuts instead of plain, using homemade pumpkin puree and subbing butter for the oil).
Here lies the problem: the original recipe calls for 1/4 cup of vegetable oil. I'd like to use butter instead, for flavor, but I realize that the solidity of butter v. oil is different. (The recipe also calls for 1/4 cup water, which I realize I might have to modify).
Anyone have any tips/comments (like, erm, in the next 30 minutes) on how much butter to substitute, or if I shouldn't because I'll lose texture or density in the cake.
I might go half and half ... butter for flavor, oil for texture. Oil cakes/breads just have this certain texture to them, even though I prefer using butter. Melting the butter is great, but I agree, there is something about oil that adds to the texture of the crumb. I do the same with brownies. A combo of oil and butter.
I assume this recipe uses the muffin method - combine the dry ingredients, combine the wet (including the oil and pumpkin), the mix the two. The pumpkin recipe I've been using calls for melting the butter, and then adding it to the liquids. I've also found that amount of butter or oil is not critical. Once I omitted it entirely without noticing much of a difference.