Pumpkin-chutney quick bread
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Pumpkin-chutney quick bread
  Quick    Bread  
Last updated 6/12/2012 1:19:21 AM. Recipe ID 50656. Report a problem with this recipe.
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      Title: Pumpkin-chutney quick bread
 Categories: Breads
      Yield: 1 Loaf
  1 3/4 c  All-purpose unbleached flour
    3/4 ts Kosher salt
      1 ts Baking soda
    1/2 ts Baking powder
  1 1/2 ts Cinnamon
    3/4 ts Freshly ground nutmeg
    1/8 ts Ground allspice
    1/3 c  Vegetable shortening,
      1 c  Firmly packed dark brown
      2 lg Eggs, beaten lightly
    1/4 c  Buttermilk
      1 c  Canned pumpkin puree
      1 c  Bottled mango chutney, large
           -pieces chopped
    1/2 c  Chopped walnuts
    1/2 c  Golden raisins
           Cream cheese mixed with
           -chopped mango chutney for
  1. Preheat oven to 350 degrees. Grease a loaf pan approximately
  9-by-5-by-3 inches or two smaller pans.
  2. In a small bowl, use a fork to combine flour, salt, baking soda,
  baking powder and spices.
  3. In a large bowl, cream shortening with sugar. Add eggs and
  combine. Stir in buttermilk, pumpkin puree and chutney and combine
  well. Add the flour mixture, walnuts and raisins and stir just to
  combine. Don't overmix.
  4. Spoon batter into prepared pan and bake in the middle of the oven
  for 60 to 70 minutes (40 to 45 for small loaves), or until a skewer
  inserted in the center comes out clean.
  5. Let bread cool in pan on a rack for 10 minutes. Loosen edges with a
  knife and remove loaf from the pan. Let bread cool, right side up, on
  the rack for 2 hours. Bread can be made 1 week ahead and kept
  refrigerated, wrapped tightly in foil. It can also be frozen in foil
  for 1 month.
  6. Serve bread with softened cream cheese mixed with chopped chutney.
  Makes 1 large loaf or two small ones.

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Recipe ID 50656 (Apr 03, 2005)

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