I have what looks like a delicious recipe for carrot bread. It calls for 3/4 of granulated sugar. That doesn’t bother me, I need all the calories I can get, empty or not! But for flavor, I’d like to swap out all or some of the granulated sugar with brown sugar. Willthis make any large structural or textural differences in the bread? Will I need to alter cooking time or temp? Am I worrying too much?
Thanks
Thanks