Pumpkin-chutney quick bread
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | All-purpose unbleached flour |
| ¾ | teaspoon | Kosher salt |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Baking powder |
| 1½ | teaspoon | Cinnamon |
| ¾ | teaspoon | Freshly ground nutmeg |
| ⅛ | teaspoon | Ground allspice |
| ⅓ | cup | Vegetable shortening, softened |
| 1 | cup | Firmly packed dark brown sugar |
| 2 | larges | Eggs, beaten lightly |
| ¼ | cup | Buttermilk |
| 1 | cup | Canned pumpkin puree |
| 1 | cup | Bottled mango chutney, large pieces chopped |
| ½ | cup | Chopped walnuts |
| ½ | cup | Golden raisins |
| Cream cheese mixed with chopped mango chutney for sandwiches | ||
Directions
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.
Adapted from "Gourmet's Holidays and Celebrations" from the Editors of Gourmet (Random House, 1992)