Fruit Purees in Bakes Goods Instead of Sugar

By Robin Nielsen Food, Robin's Recipes No Comments on Fruit Purees in Bakes Goods Instead of Sugar


Fruit purees, including applesauce, pear puree and prune puree, can replace a significant amount of the sugar in your favorite cookie, cake or brownie recipe. You can even swap in sweet vegetable purees like pumpkin, sweet potato or butternut squash in some recipes. Adding fruit to baked goods can make healthier treats for your whole family.

Choosing a Puree

Match the puree with your recipe. Mild purees, like applesauce, pair well with many baked goods, including quick breads, cakes and brownies. Stronger flavors, like banana, prune or pumpkin, work best in recipes with complementary flavors. Use banana or pumpkin in baked goods with cinnamon, nutmeg or other spices. Banana also pairs nicely with peanut butter. Try prune in chocolate treats, like brownies.


Replacing the Sugar

Replace half the sugar called for in your recipe with your favorite fruit puree. If you need 1 cup of sugar, use 1/2 cup of sugar and 1/2 cup of fruit puree, like applesauce or prune puree. Swapping fruit for sugar will alter the texture of your treats, creating a flatter, softer and denser sweet.

Making Fruit Purees

You can make your own fruit purees quickly and easily. Some fruits, like apples and pears, you will need to cook. Dried fruit, including prunes and apricots, you should soak. Bananas, ripe peaches, and similar fruits you can puree fresh and raw. Use a blender, food processor or food mill to create a smooth puree. If you’re in a hurry, use baby food fruits or vegetables in place of sugar.



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