Recipe - Pumpkin-Chutney Quick Bread

1 Three fourths cup Allpurpose unbleached flour
Three fourths teaspoon Kosher salt
1 teaspoon Baking soda
One half teaspoon Baking powder
1 One half teaspoon Cinnamon
Three fourths teaspoon Freshly ground nutmeg
1/8 teaspoon Ground allspice
1/3 cup Vegetable shortening;
softened
1 cup Firmly packed dark brown
sugar
2 lg Eggs; beaten lightly
One fourth cup Buttermilk
1 cup Canned pumpkin puree
1 cup Bottled mango chutney; large
pieces chopped
One half cup Chopped walnuts
One half cup Golden raisins
Cream cheese mixed with
chopped mango chutney for
sandwiches

Adapted from "Gourmet's Holidays and Celebrations" from the Editors of
Gourmet (Random House, 1992)

1. Preheat oven to 350 degrees. Grease a loaf pan approximately 9by5by3
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. Don't 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 MMRecipes Digest V4 #287 by Ted Conley tedconley@earthlink.net
on Nov 01, 1997