Pumpkin chutney bread
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Pumpkin chutney bread
  Pumpkin    Chutney    Bread  
Last updated 6/12/2012 1:19:16 AM. Recipe ID 50532. Report a problem with this recipe.
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      Title: Pumpkin chutney bread
 Categories: Breads
      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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Recipe ID 50532 (Apr 03, 2005)

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