• Prep Time:
  • Cooking Time:
  • Serves: 1 Loaf

Pumpkin Chutney Bread

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 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.

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