What do you do...

...when you're in the middle of baking and realize you're out of an ingredient you need?? I tend to laugh then turn to my handy internet and see what I can use instead! Classic example happened just last night...

...Ethan and I were making Pumpkin Bread from a new recipe. We were both oh-so-excited and we got started. We got the dry ingredients all mixed together and then to mix the sugars and eggs...uh oh. We needed 3 cups of white sugar and we only had 2.5 C - no fear we shall use brown sugar to get to our 3 Cups! Pass me the eggs Ethan...what? we only have 1? ugh. we need two. Hello mr. google - you say I can use applesauce and baking powder instead of an egg? sure! Moving right along...time for the oil - *please let there be 1 C left please* nope. ok....let's use olive oil to make up the difference! Mix everything together - thankfully I actually had a can of pumpkin! Into the oven you go! Now the suspense....

(about 50 minutes later) hmmm sure smells good!

Taste test results: THE BEST PUMPKIN BREAD EVER! SUCCESS!

Here's the original recipe and then in color what I had to substitute:

Mrs. Claus's Old-Fashioned Pumpkin Bread
*found on duncanhines.com/recipes/muffins-loaves

3 Cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
3 Cups granulated sugar (2.5 C sugar + 1/2 C brown sugar)
1 Cup oil (1/2 C veg. oil + 1/2 C olive oil)
2 eggs (1 egg + 1/2 C unsweetened applesauce + 1/2 tsp baking powder)
1 (15-16 oz) can solid-pack pumpkin

Baking Instructions:
Heat oven to 350 degrees. Grease two 8 x 4 loaf pans (I did one loaf and 12 muffins)
In a bowl, sift flour, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.
In a large bowl, combine sugar and oil. Stir in eggs, mixing well.
Stir in pumpkin. Add flour mixture, stirring just until all is evenly moistened.
Pour batter evenly into pans and bake 45-60 minutes (or 18 min for muffins) until toothpick inserted comes out clean.
Loosen loaves from sides of pan with a knife. Cool in pan 10 minutes, then remove and cool completely on racks. (I lined mine with parchment paper so it came out easily)

In conclusion: After all my substitutions I was a little skeptical if this bread would work out....but it did! And far past my expectations..it was delicious!