I read elsewhere that pure canned pumpkin puree can be used in place of oil (and even eggs?) in a recipe: A 1:1 ratio when replacing oil, and 1/4 cup pumpkin puree in place of each egg.
How would this work in a recipe for pumpkin bread that already calls for 1 (15 oz) can of pumpkin, 1 cup oil, and 4 eggs?
I want to replace as much of the oil as I can without the end-product being dry. Also, I’d rather not have a fraction of a can of pumpkin left over. I suppose this could mean using 2 (15 oz) cans of pumpkin or 1 (29 oz) can of pumpkin, eliminating the oil, and reducing the number of eggs? Would this even work?
What are other substitutions in place of oil that won’t affect the flavor?

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