Free Recipe Pumpkin Chutney Bread
Recipe Type: B Recipes
Recipe Preparation: bake
Cooking Ingredients for Pumpkin Chutney Bread Recipe
2 c Unbleached all-purpose flour
1/2 ts Salt
1 ts Baking soda
1/2 ts Baking powder
2 ts Ground cinnamon
2 ts Ground ginger
1/2 ts Grated nutmeg
1/2 c Vegetable shortening
3/4 c Firmly packed brown sugar
2 lg Eggs, beaten slightly
1 cn (16-ounce) solid pack
-pumpkin
1 Bottle (9-ounce) Major
-Grey s Mango Chutney
1/2 c Coarsely chopped pecans
1/2 c Slivered dried apricots
Pumpkin Chutney Bread Preparation
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 1/2 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. Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Mar 23, 1998
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Pumpkin Chutney Bread?
If you know a better Pumpkin Chutney Bread Recipe please comment below.