INGREDIENTS

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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