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Best Butter Substitutes for Yeasted Breads

Prioritize substitutions that protect gluten development and fermentation performance. Bread dough is less forgiving than quick bakes. Structure and fermentation can collapse with poor substitutions.

Reviewed by the CupOrGram Editorial TeamSources: King Arthur Baking, USDA FoodData CentralMethodology

Can I make bread without butter?

Yes. Start with Coconut Oil at 1:1 by weight, then adjust liquid or bake time in small steps after a test batch.

Top Recommendation

Coconut Oil

Use 1:1 by weight

Similar solid/melted behaviour. Adds subtle coconut flavour. Works well in cookies and quick breads.

View full adjustment notes →

How much does 1 cup of butter weigh?

On CupOrGram, 1 cup of butter is treated as 227 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.

Butter cups to grams →

Alternative Options for Yeasted Breads

Ghee

good

Use slightly less (7/8 ratio) since ghee is 100% fat

No milk solids or water. Richer flavour. Won't create the same steam lift in pastry.

Applesauce

moderate

1:1 (reduces fat significantly)

For low-fat baking. Changes texture significantly. Works best in muffins and quick breads.

Common Questions for Yeasted Breads

Will coconut oil work as a butter substitute in yeasted dough?

Yes, at 1:1 by weight. Similar solid/melted behaviour. Adds subtle coconut flavour. Works well in cookies and quick breads. Bake-test before scaling up.

More Recipe Contexts

CakesCookiesMuffins & Quick BreadsPancakes & Waffles
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