The best delicious Pumpkin Chutney Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Chutney Bread recipe today!
Hello my friends, this Pumpkin Chutney Bread recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Chutney Bread is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Chutney Bread.
What Makes This Pumpkin Chutney Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Chutney Bread.
Ready to make this Pumpkin Chutney Bread Recipe? Let’s do it!
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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
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.
Yields
1 Loaf
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