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Thanksgiving: Pumpkin Chutney Bread

Source of Recipe


From "Gourmet's Holidays and Celebrations"






List of Ingredients



• 1-3/4 cups flour
  
• 3/4 tsp salt
  
• 1 tsp baking soda
  
• 1/2 tsp baking powder
  
• 1-1/2 tsp cinnamon
  
• 1/2 tsp nutmeg
  
• 1/4 tsp ground allspice
  
• 1/3 cup vegetable shortening, at room temperature
  
• 2/3 cup firmly packed dark brown sugar
  
• 2 eggs, lightly beaten
  
• 1/4 cup buttermilk
  
• 1 cup canned pumpkin
  
• 2/3 cup bottled mango chutney, large pieces chopped
  
• 1/2 cup chopped walnuts
  
• 1/2 cup golden raisins
  






Instructions



1. Sift together the flour, salt, soda, baking powder, cinnamon, nutmeg and allspice. Cream together the shortening and brown sugar with an electric mixer. Beat in the eggs, buttermilk, pumpkin and chutney. Beat in the flour mixture just until blended. Stir in the walnuts and raisins.
   
   
2. Transfer the batter to a greased and floured 9 x 5-inch loaf pan. Bake in a preheated 350º F oven about 1 hour and 10 minutes, until a tester inserted in the bread comes out clean.
   
   
3. Let the bread cool in the pan 10 minutes before unmolding onto a rack. Cool at least 2 hours before slicing. Or cool completely, wrap and freeze.
   
   Makes 1 (12-slice) loaf.