Pumpkin chutney bread
1 Loaf
Ingredients
| Quantity | 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 |
Directions
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.