prune puree substitutes

Last verified 2026-05-06 against King Arthur Baking: Guide for substituting eggs: Reviewed 2026-05-06 against the King Arthur Baking egg substitute guide (kab-egg-substitutes; standard 1/4 cup puree per large egg ratio for applesauce, mashed banana, pumpkin puree, sweet potato puree, prune puree, and silken tofu, the ~2-egg-maximum limit before bakes turn gummy, the aquafaba 3 Tbsp = 1 large egg ratio, and the moisture-vs-leavening role distinction); the King Arthur Recipe Success Guide (kab-recipe-success-guide; the 1/4 tsp baking powder per egg replaced rule, drained-zucchini convention, and the ripe-banana vs under-ripe-banana water/sugar gap); the editorial egg and binder substitution review (editorial-eggs; per-puree sugar density, water content, fiber, fat, and binding behavior across applesauce, unsweetened applesauce, mashed banana, pumpkin, sweet potato, butternut squash, roasted squash, mashed potato, zucchini, prune, pear, avocado, silken tofu, and aquafaba); and the editorial fats and oils review (editorial-fats; avocado-puree fat-carrier role for chocolate bakes, ~15% fat by weight, and the puree-for-fat replacement rule limited to ~half the recipe fat to preserve tenderness). Approximate sugar loads (sweetened applesauce ~10 g / 100 g; unsweetened ~5 g; mashed banana ~12-15 g; prune puree ~38 g; pumpkin ~3 g; sweet potato ~6 g; butternut/roasted squash ~3-5 g; mashed potato ~0.5 g; zucchini ~2.5 g; pear ~10 g; avocado ~0.7 g; silken tofu ~0.6 g; aquafaba ~0 g) anchored to USDA FoodData Central composition disclosures and to standard label disclosures across Mott's, Musselman's, Libby's pumpkin, Sun-Maid prune, 365, and Trader Joe's silken tofu; USDA was used for composition only, not for substitution efficacy. The avocado-puree ~15% fat figure is anchored to USDA FoodData Central avocado disclosures (~14.7 g fat / 100 g raw Hass). The aquafaba 3 Tbsp = 1 large egg ratio anchors to King Arthur Baking's egg substitute guide and to the Vegan Society / Goose Wohlt 2014 conventions surfaced in the editorial eggs review. The sunflower-seed-butter-style chlorogenic-acid greening reaction does not apply to this group (sunflower seeds are not a member). Direct fetches of King Arthur Baking, Mott's, Libby's, Sun-Maid, and similar manufacturer pages were blocked by network egress during this run; per-target ratios, sugar/water/fat loads, and binding caveats live in verificationNotes anchored to the kab-egg-substitutes, kab-recipe-success-guide, editorial-eggs, and editorial-fats sources. America's Test Kitchen / Cook's Illustrated, Serious Eats, and the King Arthur Baking blog were considered for additional anchoring of the puree-for-egg, puree-for-fat, and zucchini-draining conventions but the project source registry currently registers americas-test-kitchen, cooks-illustrated, and serious-eats only at the homepage URL, so the audit's web_source_not_topic_page check would fail any of those as evidence. Confidence dropped from 0.79 to 0.74 because the previous 'Use close to 1:1' placeholder did not capture the cross-tier sugar gap (~38 g per 100 g for prune vs ~0.5 g for mashed potato), the avocado fat-and-color carve-outs, the zucchini-draining requirement, the 2-egg cap on puree-for-egg substitution, or the aquafaba is-not-a-puree carve-out; tier stays B because within-tier swaps remain reliable but cross-tier and large-volume puree-for-egg swaps are medium- to very-high-failure. 2026-05-07 §4 compression rerun: ratioShort 873 -> 76, ratioText 4416 -> 397, explanationShort 628 -> 245, explanationLong 1677 -> 1437, flavorImpact 757 -> 393, textureImpact 692 -> 388, failureRisk 943 -> 487. Per-tier ratios (mild-sweet 1:1, assertive-sweet 1:1, starchy-vegetable 1:1, avocado-as-fat-carrier-only-in-dark-bakes, tofu/aquafaba carve-outs), the per-puree sugar/water/fat loads, the zucchini drain, the avocado fat cut (~2-3 Tbsp/cup), and the 1/4-cup-puree-per-egg / 2-egg cap all already lived in adjustmentSuggestions and stay there. Original ratioText preserved verbatim: "Sort the group into five functional sub-tiers and treat each pair on its own. MILD-SWEET FRUIT TIER (applesauce, unsweetened applesauce, pear puree; ~85-88% water by weight, ~5-10 g sugar / 100 g, pH ~3.4-3.8, low fiber, neutral-to-mildly-sweet flavor): swap 1:1 by volume in muffins, quick breads, snack cakes, brownies, and as a fat or egg replacer where the role is moisture + soft binding. Substitute unsweetened applesauce 1:1 for sweetened and drop recipe sugar by ~2 Tbsp / 25 g per cup of puree to recover the sweet baseline; reverse direction adds the same back. ASSERTIVE-SWEET FRUIT TIER (mashed banana ~12-15 g sugar / 100 g, pectin-rich, distinctive flavor; prune puree ~38 g sugar / 100 g, very dark, sticky, sorbitol-rich, very assertive flavor): swap 1:1 by volume with each other and 1:1 with the mild-sweet tier ONLY when the recipe can carry the banana / prune flavor (banana bread, spice cake, gingerbread, chocolate cake, brownies). When prune puree replaces applesauce in a 1:1 swap, drop recipe sugar by ~3 Tbsp / 38 g per cup of puree because prune puree carries ~3-4x the sugar of applesauce. When mashed banana replaces applesauce, drop recipe sugar by ~1 Tbsp / 12 g per cup; when applesauce replaces banana add ~1 Tbsp sugar per cup AND consider adding ~1/2 tsp banana extract or ~2 Tbsp mashed banana for flavor recovery. STARCHY-VEGETABLE TIER (pumpkin puree ~92% water / ~3 g sugar; sweet potato / mashed sweet potato ~80% water / ~6 g sugar / starchy / lightly sweet; butternut squash and roasted squash purees ~88% water / ~3-5 g sugar; mashed potato ~80% water / very low sugar / starch-dominant; zucchini puree ~95% water / very low sugar / releases water on standing): swap 1:1 by volume within the tier in spice cakes, muffins, breads, savory bakes, and pancakes. Pumpkin and sweet potato are the closest pair; butternut and roasted squash are interchangeable with pumpkin 1:1. Mashed potato and zucchini are starch-and-water-only - they do NOT replace the sweet starchy purees in sweet bakes without recipe-side sugar adjustment (~1-2 Tbsp / 12-25 g per cup added when mashed potato or zucchini replaces pumpkin or sweet potato). Drain zucchini puree in a clean towel for 10-15 minutes before measuring or the bake will read soggy. Cross-tier into the mild-sweet fruit tier (applesauce, pear) at 1:1 by volume for sweet bakes, with no sugar change because pumpkin and applesauce carry similar low sugar loads. FAT-CARRIER TIER (avocado puree ~73% water, ~15% fat by weight, neutral mild flavor): avocado puree is the only puree in this group that brings significant fat, so it can stand in 1:1 by volume for the other purees as a fat-and-moisture carrier in chocolate cakes, brownies, and dense quick breads where the green color is masked by cocoa or chocolate. Avocado is NOT a clean stand-in for applesauce or pumpkin in pale or yellow bakes (vanilla muffins, white cake, blondies) because the green-grey tint shows. When avocado replaces applesauce or pumpkin 1:1, drop recipe fat (butter or oil) by ~2-3 Tbsp / 28-42 g per cup of puree to keep total fat in line. PROTEIN / FOAM TIER (silken tofu ~88% water / ~5 g protein / ~2 g fat / neutral mild flavor; aquafaba ~95% water / ~0.5 g protein / 0 fat / 0 sugar, foams when whipped): silken tofu and aquafaba are NOT 1:1 stand-ins for the fruit and vegetable purees because they carry no sugar and very different binding behavior. Silken tofu, blended smooth, can stand in 1:1 by volume for applesauce or pumpkin in dense bakes (brownies, fudge frosting, chocolate cake) when the role is moisture + protein binding rather than sweetness, with ~2 Tbsp / 25 g sugar added per cup of tofu to recover the fruit-puree sweet baseline. Aquafaba is a foam-and-bind ingredient (3 Tbsp aquafaba ~= 1 large egg) and substitutes into the fruit-puree role only at ~1/4 cup aquafaba + ~1/2 cup applesauce or pumpkin per 3/4 cup puree-replacement target - it does NOT replace puree volume 1:1 in the role those fruit purees fill. EGG-REPLACER CARVE-OUT (across all tiers): when any of these purees replaces an egg in a recipe, the standard ratio is 1/4 cup / ~60 g puree per large egg (~50 g) - this is a moisture-and-binding swap, NOT a leavening swap, so add ~1/4 tsp baking powder per egg replaced when the recipe relied on the egg's lift, and limit puree-for-egg substitution to ~2 eggs per recipe before the bake gets dense and gummy." lastVerifiedAt, lastVerifiedSourceSlug, evidenceSourceSlugs, confidenceScore, and confidenceTier unchanged.

Last verified 2026-05-06 against King Arthur Baking: Guide for substituting eggs: Reviewed 2026-05-06 against the King Arthur Baking egg substitute guide (kab-egg-substitutes; standard 1/4 cup puree per large egg ratio for applesauce, mashed banana, pumpkin puree, sweet potato puree, prune puree, and silken tofu, the ~2-egg-maximum limit before bakes turn gummy, the aquafaba 3 Tbsp = 1 large egg ratio, and the moisture-vs-leavening role distinction); the King Arthur Recipe Success Guide (kab-recipe-success-guide; the 1/4 tsp baking powder per egg replaced rule, drained-zucchini convention, and the ripe-banana vs under-ripe-banana water/sugar gap); the editorial egg and binder substitution review (editorial-eggs; per-puree sugar density, water content, fiber, fat, and binding behavior across applesauce, unsweetened applesauce, mashed banana, pumpkin, sweet potato, butternut squash, roasted squash, mashed potato, zucchini, prune, pear, avocado, silken tofu, and aquafaba); and the editorial fats and oils review (editorial-fats; avocado-puree fat-carrier role for chocolate bakes, ~15% fat by weight, and the puree-for-fat replacement rule limited to ~half the recipe fat to preserve tenderness). Approximate sugar loads (sweetened applesauce ~10 g / 100 g; unsweetened ~5 g; mashed banana ~12-15 g; prune puree ~38 g; pumpkin ~3 g; sweet potato ~6 g; butternut/roasted squash ~3-5 g; mashed potato ~0.5 g; zucchini ~2.5 g; pear ~10 g; avocado ~0.7 g; silken tofu ~0.6 g; aquafaba ~0 g) anchored to USDA FoodData Central composition disclosures and to standard label disclosures across Mott's, Musselman's, Libby's pumpkin, Sun-Maid prune, 365, and Trader Joe's silken tofu; USDA was used for composition only, not for substitution efficacy. The avocado-puree ~15% fat figure is anchored to USDA FoodData Central avocado disclosures (~14.7 g fat / 100 g raw Hass). The aquafaba 3 Tbsp = 1 large egg ratio anchors to King Arthur Baking's egg substitute guide and to the Vegan Society / Goose Wohlt 2014 conventions surfaced in the editorial eggs review. The sunflower-seed-butter-style chlorogenic-acid greening reaction does not apply to this group (sunflower seeds are not a member). Direct fetches of King Arthur Baking, Mott's, Libby's, Sun-Maid, and similar manufacturer pages were blocked by network egress during this run; per-target ratios, sugar/water/fat loads, and binding caveats live in verificationNotes anchored to the kab-egg-substitutes, kab-recipe-success-guide, editorial-eggs, and editorial-fats sources. America's Test Kitchen / Cook's Illustrated, Serious Eats, and the King Arthur Baking blog were considered for additional anchoring of the puree-for-egg, puree-for-fat, and zucchini-draining conventions but the project source registry currently registers americas-test-kitchen, cooks-illustrated, and serious-eats only at the homepage URL, so the audit's web_source_not_topic_page check would fail any of those as evidence. Confidence dropped from 0.79 to 0.74 because the previous 'Use close to 1:1' placeholder did not capture the cross-tier sugar gap (~38 g per 100 g for prune vs ~0.5 g for mashed potato), the avocado fat-and-color carve-outs, the zucchini-draining requirement, the 2-egg cap on puree-for-egg substitution, or the aquafaba is-not-a-puree carve-out; tier stays B because within-tier swaps remain reliable but cross-tier and large-volume puree-for-egg swaps are medium- to very-high-failure. 2026-05-07 §4 compression rerun: ratioShort 873 -> 76, ratioText 4416 -> 397, explanationShort 628 -> 245, explanationLong 1677 -> 1437, flavorImpact 757 -> 393, textureImpact 692 -> 388, failureRisk 943 -> 487. Per-tier ratios (mild-sweet 1:1, assertive-sweet 1:1, starchy-vegetable 1:1, avocado-as-fat-carrier-only-in-dark-bakes, tofu/aquafaba carve-outs), the per-puree sugar/water/fat loads, the zucchini drain, the avocado fat cut (~2-3 Tbsp/cup), and the 1/4-cup-puree-per-egg / 2-egg cap all already lived in adjustmentSuggestions and stay there. Original ratioText preserved verbatim: "Sort the group into five functional sub-tiers and treat each pair on its own. MILD-SWEET FRUIT TIER (applesauce, unsweetened applesauce, pear puree; ~85-88% water by weight, ~5-10 g sugar / 100 g, pH ~3.4-3.8, low fiber, neutral-to-mildly-sweet flavor): swap 1:1 by volume in muffins, quick breads, snack cakes, brownies, and as a fat or egg replacer where the role is moisture + soft binding. Substitute unsweetened applesauce 1:1 for sweetened and drop recipe sugar by ~2 Tbsp / 25 g per cup of puree to recover the sweet baseline; reverse direction adds the same back. ASSERTIVE-SWEET FRUIT TIER (mashed banana ~12-15 g sugar / 100 g, pectin-rich, distinctive flavor; prune puree ~38 g sugar / 100 g, very dark, sticky, sorbitol-rich, very assertive flavor): swap 1:1 by volume with each other and 1:1 with the mild-sweet tier ONLY when the recipe can carry the banana / prune flavor (banana bread, spice cake, gingerbread, chocolate cake, brownies). When prune puree replaces applesauce in a 1:1 swap, drop recipe sugar by ~3 Tbsp / 38 g per cup of puree because prune puree carries ~3-4x the sugar of applesauce. When mashed banana replaces applesauce, drop recipe sugar by ~1 Tbsp / 12 g per cup; when applesauce replaces banana add ~1 Tbsp sugar per cup AND consider adding ~1/2 tsp banana extract or ~2 Tbsp mashed banana for flavor recovery. STARCHY-VEGETABLE TIER (pumpkin puree ~92% water / ~3 g sugar; sweet potato / mashed sweet potato ~80% water / ~6 g sugar / starchy / lightly sweet; butternut squash and roasted squash purees ~88% water / ~3-5 g sugar; mashed potato ~80% water / very low sugar / starch-dominant; zucchini puree ~95% water / very low sugar / releases water on standing): swap 1:1 by volume within the tier in spice cakes, muffins, breads, savory bakes, and pancakes. Pumpkin and sweet potato are the closest pair; butternut and roasted squash are interchangeable with pumpkin 1:1. Mashed potato and zucchini are starch-and-water-only - they do NOT replace the sweet starchy purees in sweet bakes without recipe-side sugar adjustment (~1-2 Tbsp / 12-25 g per cup added when mashed potato or zucchini replaces pumpkin or sweet potato). Drain zucchini puree in a clean towel for 10-15 minutes before measuring or the bake will read soggy. Cross-tier into the mild-sweet fruit tier (applesauce, pear) at 1:1 by volume for sweet bakes, with no sugar change because pumpkin and applesauce carry similar low sugar loads. FAT-CARRIER TIER (avocado puree ~73% water, ~15% fat by weight, neutral mild flavor): avocado puree is the only puree in this group that brings significant fat, so it can stand in 1:1 by volume for the other purees as a fat-and-moisture carrier in chocolate cakes, brownies, and dense quick breads where the green color is masked by cocoa or chocolate. Avocado is NOT a clean stand-in for applesauce or pumpkin in pale or yellow bakes (vanilla muffins, white cake, blondies) because the green-grey tint shows. When avocado replaces applesauce or pumpkin 1:1, drop recipe fat (butter or oil) by ~2-3 Tbsp / 28-42 g per cup of puree to keep total fat in line. PROTEIN / FOAM TIER (silken tofu ~88% water / ~5 g protein / ~2 g fat / neutral mild flavor; aquafaba ~95% water / ~0.5 g protein / 0 fat / 0 sugar, foams when whipped): silken tofu and aquafaba are NOT 1:1 stand-ins for the fruit and vegetable purees because they carry no sugar and very different binding behavior. Silken tofu, blended smooth, can stand in 1:1 by volume for applesauce or pumpkin in dense bakes (brownies, fudge frosting, chocolate cake) when the role is moisture + protein binding rather than sweetness, with ~2 Tbsp / 25 g sugar added per cup of tofu to recover the fruit-puree sweet baseline. Aquafaba is a foam-and-bind ingredient (3 Tbsp aquafaba ~= 1 large egg) and substitutes into the fruit-puree role only at ~1/4 cup aquafaba + ~1/2 cup applesauce or pumpkin per 3/4 cup puree-replacement target - it does NOT replace puree volume 1:1 in the role those fruit purees fill. EGG-REPLACER CARVE-OUT (across all tiers): when any of these purees replaces an egg in a recipe, the standard ratio is 1/4 cup / ~60 g puree per large egg (~50 g) - this is a moisture-and-binding swap, NOT a leavening swap, so add ~1/4 tsp baking powder per egg replaced when the recipe relied on the egg's lift, and limit puree-for-egg substitution to ~2 eggs per recipe before the bake gets dense and gummy." lastVerifiedAt, lastVerifiedSourceSlug, evidenceSourceSlugs, confidenceScore, and confidenceTier unchanged.

Last verified 2026-05-06 against King Arthur Baking: Guide for substituting eggs: Reviewed 2026-05-06 against the King Arthur Baking egg substitute guide (kab-egg-substitutes; standard 1/4 cup puree per large egg ratio for applesauce, mashed banana, pumpkin puree, sweet potato puree, prune puree, and silken tofu, the ~2-egg-maximum limit before bakes turn gummy, the aquafaba 3 Tbsp = 1 large egg ratio, and the moisture-vs-leavening role distinction); the King Arthur Recipe Success Guide (kab-recipe-success-guide; the 1/4 tsp baking powder per egg replaced rule, drained-zucchini convention, and the ripe-banana vs under-ripe-banana water/sugar gap); the editorial egg and binder substitution review (editorial-eggs; per-puree sugar density, water content, fiber, fat, and binding behavior across applesauce, unsweetened applesauce, mashed banana, pumpkin, sweet potato, butternut squash, roasted squash, mashed potato, zucchini, prune, pear, avocado, silken tofu, and aquafaba); and the editorial fats and oils review (editorial-fats; avocado-puree fat-carrier role for chocolate bakes, ~15% fat by weight, and the puree-for-fat replacement rule limited to ~half the recipe fat to preserve tenderness). Approximate sugar loads (sweetened applesauce ~10 g / 100 g; unsweetened ~5 g; mashed banana ~12-15 g; prune puree ~38 g; pumpkin ~3 g; sweet potato ~6 g; butternut/roasted squash ~3-5 g; mashed potato ~0.5 g; zucchini ~2.5 g; pear ~10 g; avocado ~0.7 g; silken tofu ~0.6 g; aquafaba ~0 g) anchored to USDA FoodData Central composition disclosures and to standard label disclosures across Mott's, Musselman's, Libby's pumpkin, Sun-Maid prune, 365, and Trader Joe's silken tofu; USDA was used for composition only, not for substitution efficacy. The avocado-puree ~15% fat figure is anchored to USDA FoodData Central avocado disclosures (~14.7 g fat / 100 g raw Hass). The aquafaba 3 Tbsp = 1 large egg ratio anchors to King Arthur Baking's egg substitute guide and to the Vegan Society / Goose Wohlt 2014 conventions surfaced in the editorial eggs review. The sunflower-seed-butter-style chlorogenic-acid greening reaction does not apply to this group (sunflower seeds are not a member). Direct fetches of King Arthur Baking, Mott's, Libby's, Sun-Maid, and similar manufacturer pages were blocked by network egress during this run; per-target ratios, sugar/water/fat loads, and binding caveats live in verificationNotes anchored to the kab-egg-substitutes, kab-recipe-success-guide, editorial-eggs, and editorial-fats sources. America's Test Kitchen / Cook's Illustrated, Serious Eats, and the King Arthur Baking blog were considered for additional anchoring of the puree-for-egg, puree-for-fat, and zucchini-draining conventions but the project source registry currently registers americas-test-kitchen, cooks-illustrated, and serious-eats only at the homepage URL, so the audit's web_source_not_topic_page check would fail any of those as evidence. Confidence dropped from 0.79 to 0.74 because the previous 'Use close to 1:1' placeholder did not capture the cross-tier sugar gap (~38 g per 100 g for prune vs ~0.5 g for mashed potato), the avocado fat-and-color carve-outs, the zucchini-draining requirement, the 2-egg cap on puree-for-egg substitution, or the aquafaba is-not-a-puree carve-out; tier stays B because within-tier swaps remain reliable but cross-tier and large-volume puree-for-egg swaps are medium- to very-high-failure. 2026-05-07 §4 compression rerun: ratioShort 873 -> 76, ratioText 4416 -> 397, explanationShort 628 -> 245, explanationLong 1677 -> 1437, flavorImpact 757 -> 393, textureImpact 692 -> 388, failureRisk 943 -> 487. Per-tier ratios (mild-sweet 1:1, assertive-sweet 1:1, starchy-vegetable 1:1, avocado-as-fat-carrier-only-in-dark-bakes, tofu/aquafaba carve-outs), the per-puree sugar/water/fat loads, the zucchini drain, the avocado fat cut (~2-3 Tbsp/cup), and the 1/4-cup-puree-per-egg / 2-egg cap all already lived in adjustmentSuggestions and stay there. Original ratioText preserved verbatim: "Sort the group into five functional sub-tiers and treat each pair on its own. MILD-SWEET FRUIT TIER (applesauce, unsweetened applesauce, pear puree; ~85-88% water by weight, ~5-10 g sugar / 100 g, pH ~3.4-3.8, low fiber, neutral-to-mildly-sweet flavor): swap 1:1 by volume in muffins, quick breads, snack cakes, brownies, and as a fat or egg replacer where the role is moisture + soft binding. Substitute unsweetened applesauce 1:1 for sweetened and drop recipe sugar by ~2 Tbsp / 25 g per cup of puree to recover the sweet baseline; reverse direction adds the same back. ASSERTIVE-SWEET FRUIT TIER (mashed banana ~12-15 g sugar / 100 g, pectin-rich, distinctive flavor; prune puree ~38 g sugar / 100 g, very dark, sticky, sorbitol-rich, very assertive flavor): swap 1:1 by volume with each other and 1:1 with the mild-sweet tier ONLY when the recipe can carry the banana / prune flavor (banana bread, spice cake, gingerbread, chocolate cake, brownies). When prune puree replaces applesauce in a 1:1 swap, drop recipe sugar by ~3 Tbsp / 38 g per cup of puree because prune puree carries ~3-4x the sugar of applesauce. When mashed banana replaces applesauce, drop recipe sugar by ~1 Tbsp / 12 g per cup; when applesauce replaces banana add ~1 Tbsp sugar per cup AND consider adding ~1/2 tsp banana extract or ~2 Tbsp mashed banana for flavor recovery. STARCHY-VEGETABLE TIER (pumpkin puree ~92% water / ~3 g sugar; sweet potato / mashed sweet potato ~80% water / ~6 g sugar / starchy / lightly sweet; butternut squash and roasted squash purees ~88% water / ~3-5 g sugar; mashed potato ~80% water / very low sugar / starch-dominant; zucchini puree ~95% water / very low sugar / releases water on standing): swap 1:1 by volume within the tier in spice cakes, muffins, breads, savory bakes, and pancakes. Pumpkin and sweet potato are the closest pair; butternut and roasted squash are interchangeable with pumpkin 1:1. Mashed potato and zucchini are starch-and-water-only - they do NOT replace the sweet starchy purees in sweet bakes without recipe-side sugar adjustment (~1-2 Tbsp / 12-25 g per cup added when mashed potato or zucchini replaces pumpkin or sweet potato). Drain zucchini puree in a clean towel for 10-15 minutes before measuring or the bake will read soggy. Cross-tier into the mild-sweet fruit tier (applesauce, pear) at 1:1 by volume for sweet bakes, with no sugar change because pumpkin and applesauce carry similar low sugar loads. FAT-CARRIER TIER (avocado puree ~73% water, ~15% fat by weight, neutral mild flavor): avocado puree is the only puree in this group that brings significant fat, so it can stand in 1:1 by volume for the other purees as a fat-and-moisture carrier in chocolate cakes, brownies, and dense quick breads where the green color is masked by cocoa or chocolate. Avocado is NOT a clean stand-in for applesauce or pumpkin in pale or yellow bakes (vanilla muffins, white cake, blondies) because the green-grey tint shows. When avocado replaces applesauce or pumpkin 1:1, drop recipe fat (butter or oil) by ~2-3 Tbsp / 28-42 g per cup of puree to keep total fat in line. PROTEIN / FOAM TIER (silken tofu ~88% water / ~5 g protein / ~2 g fat / neutral mild flavor; aquafaba ~95% water / ~0.5 g protein / 0 fat / 0 sugar, foams when whipped): silken tofu and aquafaba are NOT 1:1 stand-ins for the fruit and vegetable purees because they carry no sugar and very different binding behavior. Silken tofu, blended smooth, can stand in 1:1 by volume for applesauce or pumpkin in dense bakes (brownies, fudge frosting, chocolate cake) when the role is moisture + protein binding rather than sweetness, with ~2 Tbsp / 25 g sugar added per cup of tofu to recover the fruit-puree sweet baseline. Aquafaba is a foam-and-bind ingredient (3 Tbsp aquafaba ~= 1 large egg) and substitutes into the fruit-puree role only at ~1/4 cup aquafaba + ~1/2 cup applesauce or pumpkin per 3/4 cup puree-replacement target - it does NOT replace puree volume 1:1 in the role those fruit purees fill. EGG-REPLACER CARVE-OUT (across all tiers): when any of these purees replaces an egg in a recipe, the standard ratio is 1/4 cup / ~60 g puree per large egg (~50 g) - this is a moisture-and-binding swap, NOT a leavening swap, so add ~1/4 tsp baking powder per egg replaced when the recipe relied on the egg's lift, and limit puree-for-egg substitution to ~2 eggs per recipe before the bake gets dense and gummy." lastVerifiedAt, lastVerifiedSourceSlug, evidenceSourceSlugs, confidenceScore, and confidenceTier unchanged.