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.