I'm done using oil, be it vegetable, grapeseed, safflower, sunflower, or for me — the worst, canola oil, in my baked goods.
I can't get past the taste. I've made top rated recipes for things like carrot cake, pumpkin bread, and brownies that call for oil, but the final results had an extreme off taste to me, what I would call bordering on "industrial petroleum."
So, I adapted, and now make recipes for cakes, quick breads, brownies and such that call for butter, and I've been pleased with the results.
Until last week, when I experimented again with oil. I found a great deal on fresh cranberries and decided to make Cranberry Bread. I also had some buttermilk on hand so I started googling recipes, with the aim of making something different from my go to recipe, and came across this recipe for Orange Glazed Cranberry Bread from Sally's Baking Addiction.
The bread has a streusel topping and comments on the post made it sound great. The only thing that concerned me was the recipe called for 1/3 cup oil. What the heck, I decided to go for it. I used grapeseed oil, which I use for frying and find pretty flavorless. The bread looked and smelled great when it was done. After it cooled, I served it to my husband and daughter and I tried the end piece. It had that "industrial petroleum" taste, and I thought it was wretched. The others didn't complain about it, but didn't want any more of it and I had to deep six it, wasting time and good ingredients.
Since I still had cranberries, yesterday I went back to my tried and true recipe for Cranberry Bread which calls for butter: http://www.tastebook.com/recipes/1936...
I didn't have any more buttermilk, so used the lemon juice in plain milk trick, and otherwise made it as posted (minus nuts, hubby doesn't like them). I also decided to make muffins instead of a loaf with it, hoping to disguise the fact from my husband and daughter that I was making the same thing again. The muffins disappeared. They ate them warm, they ate them at room temp. My daughter brought a couple to work to share with her friends. They passed my sensory test as well. A fresh-tasting quick bread with cranberry and orange overtones. Nothing heavy or oily. Delicious.
So, I'm wondering. Am I overly sensitive? Has anyone else had this experience with oil? For those who are sensitive to the taste of oil in baked goods, have you found an oil (other than coconut) that produces a pleasant or non-descript taste? For the time being, I'm done baking with oil.
Photo: Cranberry Bread (with butter), made into muffins.