Yield: 1 Loaf
|2 cups||Unbleached all-purpose flour|
|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.