Free Recipe Pumpkin-Chutney Quick Bread
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Pumpkin-Chutney Quick Bread Recipe
1-3/4 c All-purpose unbleached flour
3/4 ts Kosher salt
1 ts Baking soda
1/2 ts Baking powder
1-1/2 ts Cinnamon
3/4 ts Freshly ground nutmeg
1/8 ts Ground allspice
1/3 c Vegetable shortening;
-softened
1 c Firmly packed dark brown
-sugar
2 lg Eggs; beaten lightly
1/4 c Buttermilk
1 c Canned pumpkin puree
1 c Bottled mango chutney; large
-pieces chopped
1/2 c Chopped walnuts
1/2 c Golden raisins
Cream cheese mixed with
-chopped mango chutney for
-sandwiches
Pumpkin-Chutney Quick Bread Preparation
Adapted from Gourmet”s Holidays and Celebrations from the Editors of Gourmet (Random House, 1992) 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. Posted to MM-Recipes Digest V4 #287 by Ted Conley <tedconley@earthlink.net> on Nov 01, 1997
Cooking Temperature:
Recipe Serves: 1
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