I've been on a big quick bread/muffin kick lately, and I can't figure out the difference between using oil and using butter. When I think quick bread, I generally think that it's going to involve oil, which I think of as a million times simpler than waiting for butter to soften!
Anyway, is there a good rule of thumb about when butter is used in a quick bread and when oil is used? Is that rule affected by the presence of a fruit puree (like pumpkin or banana)?
Most importantly - my grandma gave me her banana bread recipe that calls for a stick of butter, but I don't wanna wait for the butter to soften. Will I regret using oil instead?