Pumpkin chutney bread
Pumpkin Chutney Bread
Last updated 6/12/2012 1:19:16 AM. Recipe ID 50532. Report a problem with this recipe.
Title: Pumpkin chutney bread
Yield: 1 Loaf
2 c Unbleached all-purpose flour
1/2 ts Salt
1 ts Baking soda
1/2 ts Baking powder
2 ts Ground cinnamon
2 ts Ground ginger
1/2 ts Grated nutmeg
1/2 c Vegetable shortening
3/4 c Firmly packed brown sugar
2 lg Eggs, beaten slightly
1 cn (16-ounce) solid pack
1 Bottle (9-ounce) Major
-Grey's Mango Chutney
1/2 c Coarsely chopped pecans
1/2 c Slivered dried apricots
Preheat the oven to 350 degrees. Butter and lightly flour a
9-by-5-inch loaf pan.
Combine the flour, salt, baking soda and powder, cinnamon, ginger and
nutmeg in a bowl and set aside. In a large bowl, cream the shortening
and sugar together with an electric mixer until smooth. Beat in the
eggs and pumpkin puree until well combined. With a wooden spoon, stir
in the chutney and then the flour mixture to make a moderately thick
batter. Mix in the pecans and apricots just until distributed evenly.
Spoon the batter into the prepared loaf pan and bake until a
toothpick inserted in the center of the bread comes out clean, 60 to
70 minutes. Let the bread cool in the pan for 15 minutes and then
invert it onto a rack, turn right side up and let cool completely.
Slice into 1/2 inch thick slices and accompany with butter, if
Nutritional information per serving: Calories 220, protein 3 g,
carbohydrate 33 g, fat 9 g, cholesterol 24 mg, sodium 284 mg.
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