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Pumpkin-Chutney Quick Bread

Pumpkin-Chutney Quick Bread recipe image
This Indian bread features All-purpose unbleached flour, Kosher salt, Baking soda, Baking powder, Cinnamon. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 2278.9
Dietary: Vegetarian
Description
This Indian bread features All-purpose unbleached flour, Kosher salt, Baking soda, Baking powder, Cinnamon. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 3/4 cup All-purpose unbleached flour
  • 3/4 teaspoon Kosher salt
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1 1/2 teaspoon Cinnamon
  • 3/4 teaspoon Freshly ground nutmeg
  • 1/8 teaspoon Ground allspice
  • 1/3 cup Vegetable shortening,
Directions
  1. 1
    softened 1 c Firmly packed dark brown -sugar 2 lg Eggs, beaten lightly 1/4 c Buttermilk 1 c Canned pumpkin puree 1 c Bottled mango chutney, large -pieces chopped 1/2 c Chopped walnuts 1/2 c Golden raisins
  2. 2
    Cream cheese mixed with -chopped mango chutney for -sandwiches 1.
  3. 3
    Preheat oven to 350 degrees.
  4. 4
    Grease a loaf pan approximately 9-by-5-by-3 inches or two smaller pans.
  5. 5
    In a small bowl, use a fork to combine flour, salt, baking soda, baking powder and spices.
  6. 6
    In a large bowl, cream shortening with sugar.
  7. 7
    Add eggs and combine.
  8. 8
    Stir in buttermilk, pumpkin puree and chutney and combine well.
  9. 9
    Add the flour mixture, walnuts and raisins and stir just to combine.
  10. 10
    Don't overmix.
  11. 11
    Spoon batter into prepared pan and
  12. 12
    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.
  13. 13
    Let bread cool in pan on a rack for 10 minutes.
  14. 14
    Loosen edges with a knife and remove loaf from the pan.
  15. 15
    Let bread cool, right side up, on the rack for 2 hours.
  16. 16
    Bread can be made 1 week ahead and kept refrigerated, wrapped tightly in foil.
  17. 17
    It can also be frozen in foil for 1 month.
  18. 18
    Serve bread with softened cream cheese mixed with chopped chutney

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2278.9kcal
% Daily Value *
Total Fat 85.6g132%
Saturated Fat 28.3g142%
Cholesterol 0.0mg0%
Sodium 14985.0mg625%
Total Carbohydrate 327.8g110%
Dietary Fiber 16.1g65%
Sugars 1.6g
Protein 42.5g85%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, allspice, baking, bread, cinnamon, flour, freshly, ground, indian, kosher, nutmeg, powder, pumpkin, pumpkinchutney, quick, salt, shortening, soda, title, unbleached
Read it online: https://www.chefs-mate.com/recipe/pumpkin-chutney-quick-bread/