Cooking Recipe Pumpkin Chutney Bread
Recipe Ingredients
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 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.