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how to work with fruit purees in quick breads

March 28, 2011

Hey all! I hope everyone is having fun with quick breads. I believe we’re going to publish on Wednesday, April 6th, so we all have more time to play.

Here’s my question for you all.

The ratio is Reference Ratio: 2:2:1:1 / flour:liquid:egg:fat.

It works every time for me. (If you use a nut flour or coconut flour, you might find you need more less or more moisture, so be aware of that.)

What do you do with fruit puree? Like pumpkin puree for pumpkin bread? Or mashed bananas for banana bread?

I know that some folks use fruit purees in place of fat in baking, so should it go in as a fat?

Or do you use the fruit puree to replace part or all of the liquid?

I’d love to hear what you are doing!