I have a post about Thailand coming up, hopefully soon, but in the meantime, I just have to say that the pumpkin spice bread from the PPK is awesome. Wonderful on its own, or with a smear of Tofutti cream cheese.
I made a couple of modifications, namely replacing the apple butter with maple butter (since that was what I had lying around) and replacing 1/4 cup of the pumpkin with 3 Tbsp rice milk + 1Tbsp ground flax, as per the suggestion of a PPK reviewer, since I only had one can of pumpkin and one can is about 1/4 cup shy of what the recipe called for. I also added 1/2 cup of walnuts and left out the raisins, for no better reason than, I love walnuts and despise raisins in baked goods.
These modifications didn't impact the deliciousness of the bread, which in addition to being highly nom-worthy is also amazingly low in fat and semi-healty because of the whole wheat pastry flour, although you can't tell. It also made my house smell amazing while it was baking, so overall a huge thumbs up for the PPK pumkin spice bread.
7 comments:
That sounds really nice!
PERFECT for this time of year!!
Maple butter sounds like a perfect substitution.
yummy!!!!
Mmmmm I LOVE pumpkin. This looks so very good!
Ooh, that sounds GOOD! I may have to make this.
Yum--your substitutions sound good! I will have to try it out!
Courtney
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