Substituting applesauce for oil

[HRAAB]

I have an apple bread recipe we love that calls for 1 1/2 c. oil. I have tried cutting the oil down to 1 c. but depending on the juiciness of the apples, tends to be dry. How much applesauce can I substitute for the oil with the bread still holding up? I was thinking maybe 1 c. applesauce and 1/2 c. oil. Would that work.

[Chelle in MO]

I've always heard to substitute it cup for cup, but I've only tried it in a couple of things. They came out fine.

 

Chelle

Edited October 25, 2009 by Chelle in MO
Forgot something

[tex-mex]

:lurk5:

[OnTheBrink]

You substitute equal amounts of apple sauce for oil/shortening/butter/whatever.

 

I do it all the time. No problems. :)

[tex-mex]

You substitute equal amounts of apple sauce for oil/shortening/butter/whatever.

 

I do it all the time. No problems. :)

 

Thanks! I just learned something! :lurk5:

[Ritsumei]

Yep, I do it all the time. Equal amounts, and I've never had a problem, though DH does tell me he can taste the difference.

[Daisy]

I usually substitute half the oil with the same amount of applesauce first, see how it comes out, and then go for all of it next time.

[Desert Rat]

It didn't work for my from-scratch cornbread but I use applesauce in brownies and cakes all the time. (It left the center of the corn bread uncooked. It may have been a fluke but I make the same recipe all the time and have never had that problem except when I substituted applesauce.)

[Ferdie]

I have a pumpkin bread recipes that called for 1 1/2 cup oil. I use 3/4 cup oil and 3/4 cup applesauce and you can not even tell.

[AngieW in Texas]

I have replaced half of the butter/oil in recipes with either the white puree or purple puree from Sneaky Chef many times. If I replace half of the butter/oil, there isn't any change in taste or texture. If I replace more than half, there is a change.