CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Eggs |
|
Breads |
1 |
Loaf |
INGREDIENTS
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 |
INSTRUCTIONS
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.
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on
Mar 23, 1998
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