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  • substitute question

    I'm ready to bake my banana carrot bread and find out I do not have carrots to shred. and do not have time to drop everything and make a run to town. I was thinking about substituting canned pumpkin for the 1 cup of shredded carrots. Do you think it would work and how much would I need? I was thinking about 3/4 cup.

  • #2
    Re: substitute question

    The pumpkin might add more moisture to the recipe than the grated carrots would. Try cutting back a bit on the liquid in your recipe

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    • #3
      Re: substitute question

      Or try this one and use the bananas to replace the oil in the recipe

      LIBBY'S PUMPKIN BREAD

      3 1/2 c. all-purpose flour
      1/4 tsp. baking powder
      2 tsp. baking soda
      1 1/2 tsp. salt
      1 tsp. each nutmeg, cloves, cinnamon
      1 1/2 c. each granulated sugar and packed brown sugar
      1 c. oil
      2 c. canned pumpkin
      4 eggs
      1 c. each raisins and nuts (optional)

      Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well.

      Mix dry ingredients with the oil and pumpkin, stirring until well combined.

      Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4-inch loaf pans.

      Bake at 350 degrees for 50 to 60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans. Place on wire rack to cool.

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      • #4
        Re: substitute question

        Do you have a sweet potato in the house?

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        • #5
          Re: substitute question

          No sweet potato. The carrots usually are quite wet after shredding them and they add quite a lot of moisture anyway. That's why I thought that canned pumpkin would work...just less of it.
          The only liquid in my recipe is 2/3 cups oil and 4 eggs, the bananas and carrots. I have to substitute egg whites for the eggs and will probably add 2 TBLS. cornstarch to get it closer to whole eggs.

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