Pumpkin-Chutney Quick Bread

Pumpkin-Chutney Quick Bread Ingredients

1 3/4 c All-purpose unbleached flour	1 c Firmly packed dark brown
3/4 ts Kosher salt	2 lg Eggs; beaten lightly
1 ts Baking soda	1/4 c Buttermilk
1/2 ts Baking powder	1 c Canned pumpkin puree
1 1/2 ts Cinnamon	1 c Bottled mango chutney; large
3/4 ts Freshly ground nutmeg	1/2 c Chopped walnuts
1/8 ts Ground allspice	1/2 c Golden raisins
1/3 c Vegetable shortening;	Cream cheese mixed with

Instructions for Pumpkin-Chutney Quick Bread

Adapted from "Gourmets 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. Dont 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 on Nov 01, 1997

Main Ingredient: GrainsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Allspice	Baking Powder	Baking soda	Buttermilk
Chutney	Cinnamon	Cream Cheese	Eggs
Kosher Salt	Pumpkin	Raisins	Shortening
Walnut

for flavor and categorization

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