Pumpkin chutney bread

Yield: 1 Loaf

Measure Ingredient
2 cups Unbleached all-purpose flour
½ teaspoon Salt
1 teaspoon Baking soda
½ teaspoon Baking powder
2 teaspoons Ground cinnamon
2 teaspoons Ground ginger
½ teaspoon Grated nutmeg
½ cup Vegetable shortening
¾ cup Firmly packed brown sugar
2 larges Eggs, beaten slightly
1 can (16-ounce) solid pack pumpkin
1 Bottle (9-ounce) Major Grey's Mango Chutney
½ cup Coarsely chopped pecans
½ cup 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 ½ inch thick slices and accompany with butter, if desired.

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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