Pumpkin Chutney Bread Recipe
Yield: 1 LoafRecipe by luhu.jp
Ingredients:
2 cup: Unbleached all-purpose flour,
1/2 tsp: Salt,
1 tsp: Baking soda,
1/2 tsp: Baking powder,
2 tsp: Ground cinnamon,
2 tsp: Ground ginger,
1/2 tsp: Grated nutmeg,
1/2 cup: Vegetable shortening,
3/4 cup: Firmly packed brown sugar,
2 large: Eggs, beaten slightly
1 can: , (16-ounce) solid pack pumpkin
1 Bottle: , (9-ounce) Major Greys Mango Chutney
1/2 cup: Coarsely chopped pecans,
1/2 cup: Slivered dried apricots,
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
: breads