tag:blogger.com,1999:blog-4236430084801008700.post3402176058551640059..comments2024-03-28T03:47:42.232-07:00Comments on My Mother's Apron Strings: Autumn Banana~Pumpkin Bread with Cranberries & WalnutsSusanhttp://www.blogger.com/profile/14263263554924074661noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4236430084801008700.post-4260259165908772512010-09-02T07:07:39.509-07:002010-09-02T07:07:39.509-07:00You're right and I too don't like all oil ...You're right and I too don't like all oil for just that reason. However, after butter is softened or melted it sets and will firm up again, where oil remains in a liquid state. By combining the two in quick breads I get the flavor that butter provides, but I keep the moistness & preservation that the oil provides. And, with only a 1/2 cup it's not enough to make it greasy. So I like to use half and half.<br />I've also noticed in some recipes it's called for using half shortening and half oil, but I'm a purest and think the butter adds more flavor...not to mention it's BUTTER:) <br />Thank you for your question, xoxoSusanhttps://www.blogger.com/profile/14263263554924074661noreply@blogger.comtag:blogger.com,1999:blog-4236430084801008700.post-4405565005641188732010-09-01T21:55:47.077-07:002010-09-01T21:55:47.077-07:00This looks delish! I'm curious about your use...This looks delish! I'm curious about your use of half butter/half oil. I usually go for the quick breads that use butter b/c the recipes with oil are sometimes too greasy. What's your thought on this?Anonymousnoreply@blogger.com