My recipe for pumpkin bread calls for a 16 oz can of solid pack pumpkin. The can of pumpkin I picked up at Whole Foods today is, of course, 15 oz.
I'm obviously not going to start carefully reducing all the other ingredients, by 1/16th, but this is such a major component of the recipe that I'm wondering (a) should I suck it up, buy another can, use 1 oz and throw out the rest (trust me, it will NOT get used)? I object to this primarily on principal. (b) Just make the damn recipe with the 15 oz can and stop obsessing or (b) add a little more of something else wet, maybe throw in a little applesauce, to help make the texture work?
The recipe is linked below. I've made this before. Very likely I made it last year with a 15 oz can and it came out fine, but I just can't remember, and it's not impossible that I bought a 16 oz can somewhere else. I usually make notes about this sort of thing, but have nothing useful.
Anyway, it was delicious. I made the following changes.
1) I substituted applesauce for 1/2 the oil, with the result that it was verging on that weird, slightly rubbery texture you get when you try to turn high fat baked goods into semi healthy baked goods. I'm going to try it this year with 1/2 buttermilk and 1/2 oil. I'm sure it's wonderful with all the oil.
2) I replaced the cloves, cinnamon and nutmeg with 4 tsp pumpkin pie spice.
3) I used 1/2 white sugar, 1/2 brown sugar.