? about Heather's pumpkin apple bread
#299181 - 02/07/07 07:02 AM
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Would this be good without the topping? Would it be ok to subsitute white sugar for the brown sugar? I'd like to try this bread, but don't have enough brown sugar.
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I made it without the topping, and it was still really yummy.
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-Carol
IBS-A
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Hi,
I make this all the time when it's my turn to do refreshments at our Sunday Bible group meeting or when I have to bring some kind of dessert and everyone always asks me for the recipe. I have never made it without the brown sugar topping, but the bread itself is so moist and cakelike that I can't imagine why it wouldn't be wonderful anyway. You could always make up a quick glaze using powdered sugar and water/or soy/or rice milk and pour it on top or make it a powdered sugar icing and ice the top with that. Look in your cookbooks for toppings and glazes and then substitute IBS friendly ingredients. Or use nothing and it will still be good.
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Joaniebird
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Slightly off the subject of topping ... I made this bread substituting cooked pureed sweet potato for the tinned pumpkin (which I can't find in the UK) and it turned out yummy - though obviously I can't compare it to the real thing, so it may be quite different. Also, it froze well.
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Wow, that sounds yummy (I like sweet potato but don't like pumpkin).
Did you measure the sweet potato by weight -- so you put 14 oz? In other words, how much sweet potatoes did you put?
Thanks a lot!
Jerry
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Well, I made this today, using white sugar in place of the brown. It came out very yummy. I made it up as muffins (good for portion control) instead of bread. If I hadn't immediately put half in the freezer, the family would have ate the whole batch! I'll be making these again!
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I can't imagine why not. I also LOVE this bread but caution. It gives me TERRIBLE acid reflux and heartburn. The last loaf I made went right to my husband (who also LOVES it) - my tummy just can't handle all the spice.
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IBS-D, Acid Reflux, ???
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Hi...I always make it without the topping, and I love it. If you use white sugar it might taste a little bit different and have a different texture, but it should still taste good. Brown sugar, especially dark brown, gives this kind of spice bread such a rich taste. I always use dark. Also in this recipe I cut the flour down by a cup and add 1 cup of oats, for more SF. Good luck!
MeiMei
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